Yield: 6 Servings

Ingredients:

Quinoa:

• Water
  
• 1 cup white quinoa
  
• 2 Tablespoons chopped curly parsley
  
• 3 Tablespoons extra virgin olive oil
  
• 2 lemons, juiced
  
  Cucumbers:
  
• 2 seedless cucumbers, diced
  
• Extra virgin olive oil
  
• Salt and pepper
  
  Haricots Verts:
  
• 1 pound haricots verts
  
• Salt and pepper
  
  Radish:
  
• 1 large watermelon radish
  
• 1 cup red wine vinegar
  
• 1½ Tablespoons sugar
  
  To Assemble and Serve:
  
• 8 ounces Greek feta

Method:

For the Quinoa:
Bring 1½ cups water to a simmer and add quinoa. Cover with plastic wrap and cook on low heat for 12 minutes. Remove plastic and let cool. Add parsley, 3 tablespoons of olive oil, and lemon juice.

For the Cucumbers:
Combine the cucumbers, olive oil, and season.

For the Haricots Verts:
Blanch the haricots verts and season. Chop into bite-sized pieces.

For the Radish:
Slice the radish using a mandolin. Combine vinegar, sugar and radish and bring to a boil. Remove from heat and let cool.

To Assemble and Serve, Picnic-Style:
Pack separate containers of Quinoa, Cucumbers, Haricots Verts, and Radish mixed with feta.  

back to top