Quinoa Salad with Feta and Chia Seeds
Have you noticed that chia seeds seem to be everywhere on the internet lately?
They are one of the trendiest ingredients as of late, and I admit that despite seeing chia seeds in recipes all over the place, I never felt compelled to try them.
A few weeks back when I was at The Pioneer Woman’s Ranch with Land O’Lakes, one of the secret ingredients during our cooking challenge was…chia seeds! It was Julie and Sommer who had to cook with the chia seeds, but of course, I had to taste their chia seed creation, which was some sort of quinoa salad with toasted chia seeds in it.
…it was SOOOOOOO good! Oh my goodness.
When I got home, I bought a bag of chia seeds and have insisted on putting them in nearly everything (don’t worry, this won’t become the Chia Seed blog).
If you haven’t tried Chia Seeds, they have a really nutty, toasty, sesame seed-ish flavor to them. They’re awesome. But aside from their flavor, a lot of people like them for health reasons, as they evidently have healthy omegas, protein, fiber, antioxidants, and calcium. I consider that a bonus!
Start by toasting the chia seeds in a dry pan, which will enhance their flavor:
Then add them to a pot of cooked quinoa (instructions on how to cook the quinoa are in the recipe below):
Then add in some cherry tomatoes, feta, red onion, kalamata olives, and mint:
I went Greek-ish with this salad, but of course, you can do other ingredients too!
- 4 cups water
- 2 cups quinoa
- 1/2 tsp salt
- 1/4 cup chia seeds
- 1.25 cups halved cherry tomatoes
- 1/3 cup chopped kalamata olives (pitted)
- 1/2 cup chopped red onion (you can cook them if you like, to take the raw edge away)
- 1/4 cup loosely packed chopped mint (can also do oregano)
- 4 oz feta cheese crumbles
- 3 tbsp good quality olive oil
- 1 tbsp good quality vinegar (apple cider, sherry vinegar, etc)
- Bring the water to a boil, then add the quinoa and salt. Bring the quinoa back to a boil, then reduce the heat to hold a simmer, and cover the quinoa with a lid (preferably a glass one, so you can see what's going on). Cook the quinoa at a simmer for 15-20 minutes, until all of the water has been absorbed.
- In a skillet over medium heat, toast the chia seeds for about 5 minutes, stirring frequently, until they brown slightly. Be careful not to let them burn.
- Fluff the quinoa with a fork, and add the chia seeds, cherry tomatoes, kalamata olives, red onion, mint, feta, olive oil, and vinegar. Give this a good stir, and taste, to determine if it needs more salt, pepper, or more oil or vinegar. Serve and enjoy!
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