Quinoa Salad

It all started when I came back from vacation and looked at my garden. The weeds were trying to take over, especially the terrible morning glory-ish vines that try to strangle everything. Rising triumphantly over the weeds, however, were my basil and parsley plants, which flourished in my absence. Maybe I should go away some more? In addition, Matt had gone to the farmer's market and picked up some luscious, weighty, ripe tomatoes. As lunchtime approached, I thought about quinoa salad.

Quinoa is a fabulous grain, and great for people with celiac because it is gluten free and for diabetics because the protein in the grain keeps it from spiking your blood sugar. Quinoa is a complete protein with lots of fiber. It is okay on its own, but I like to dress it up a little. Here's what I did:

1 cup red quinoa (I found this at my local health food store).
1 1/4 cup water
1 large, weighty, luscious, ripe tomato, diced
1/2 raw zucchini, diced
1/4 cup craisins
1 loose cup parsley
1/2 loose cup basil
juice of 1/2 juicy lemon
3 T balsamic vinegar
3 T olive oil
1 tsp salt
1/4 cup crumbed feta cheese

Boil the water in a medium sized pot. Pour in the quinoa and cover; simmer for 15 minutes. Turn off heat, wait 5 minutes, then fluff & cool quinoa.

Put diced tomatoes, zucchini, and the craisins in a bowl. Finely chop the basil & parsley and put it into the tomato mizture. Toss in the cooled quinoa, and then toss in the lemon juice, vinegar, oil, and salt. Top with the feta cheese and serve.

This is a delicious power lunch, perfect for hot days!