Quinoa is a seed, which can be prepared like a whole grain such as rice. Quinoa comes in many colors. With this recipe you can use whichever you like. Quinoa has a high protein content and provides all 9 essential amino acids.

Vermont Valley Summer Quinoa SaladServings: 6
Prep Time: 25 minutes

1 cup quinoa plus 1 cup water
1 small zucchini or ½ large zucchini
3 pearl onions or 1 full-sized onion
1 medium-sized tomato or 2 small tomatoes
4 ounces feta cheese, crumbled or cut into small pieces
2 tablespoons olive oil, divided
juice from 1 lemon
¼ teaspoon salt
freshly ground black pepper

Prepare quinoa. To prepare, rinse quinoa using a fine strainer. Place quinoa plus 1 cup water in a small pot and cover. Cook over medium heat until the water begins to simmer, then turn heat to low and continue to cook until all water is absorbed, about 15 minutes total. When quinoa is done cooking, transfer to a large bowl, add 1 tablespoon olive oil and fluff.

Meanwhile, prepare vegetables. Cut onions into thin, bite sized pieces. Cut the ends off the zucchini and cut in half lengthwise. If using a large zucchini, quarter. Slice the zucchini halves or quarters into 1/8-inch wide pieces. Place a medium sized skillet over medium-low heat and add 1 tablespoon olive oil. Then add the zucchini and onion plus ¼ teaspoon salt and sauté for approximately 10 minutes until zucchini is slightly soft.

Cut tomato into bite-sized pieces. Add to the quinoa: cooked zucchini and onions plus the tomato, chunks of feta and the fresh lemon juice. Add a generous amount of freshly ground black pepper. Stir until all ingredients are well combined. Serve at room temperature.

Farm Cook, Becky Perkins is a Certified Health Coach, visit her blog at

www.therealfoodmama.com