A Recipe for All

By Katherine Rowe, LAc

My family just recently moved into a new house and we have had a busy summer of entertaining friends and family as they come to enjoy our new digs. What’s been interesting is the newer challenge of preparing food that everyone can eat. I’m sure many of you can relate to having guests come over who are either gluten-free, vegetarian, dairy-free or even vegan. Or maybe you yourself are experimenting with one of these new lifestyles. I have found the perfect dish to satisfy all of these requirements and I must have made it close to 10 times this summer because it is so delicious! This recipe for Mediterranean Quinoa has many variations and can be a great side dish or a complete meal in itself.

Mediterranean Quinoa

• 1 cup Quinoa

• 1¾ cup water

• ½ tsp salt

• ¼ cup toasted pine nuts

• 2 scallions

• ¼ cup dried cranberries

• 1 can garbanzo beans drained and rinsed

• ¼ cup Kalamata olives sliced

• ¼ cup olive oil

• ¼ cup lemon juice

• 3 Tbs fresh mint chopped

• 3 Tbs fresh parsley chopped

• 1/3 cup feta crumbles (optional)

Bring the quinoa to a boil in the water them lower heat and simmer covered 15-20 minutes until the water is absorbed. Remove the lid and let rest 5 minutes. Whisk together the olive oil, lemon juice, mint and parsley to make the dressing in a large bowl. Add the pine nuts, scallions, cranberries, garbanzo beans, olives and feta if using and toss. Add the quinoa with the other ingredients and toss again. Put in the fridge if making ahead and it’s great served at room temperature. Feel free to add or subtract any ingredients you don’t like. I will often add a diced cucumber, chopped sweet red pepper and/or halved cherry tomatoes. This is a very flexible recipe and no matter who your guests are, I promise they will be impressed by how much they like quinoa!