QUINOA RECIPES INA GARTEN RECIPES

Steps:

• Pour 2 cups of water into a medium saucepan and bring to a boil. Add the quinoa and 1 teaspoon of salt, lower the heat and simmer, covered, for 15 minutes, until the grains are tender and open (they'll have little curly tails). Drain, place in a bowl and immediately add the lemon juice, olive oil and 1 to 1 1/2 teaspoons of salt.*
• In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 1 to 2 teaspoons of salt* and 1 teaspoon of pepper. Add the quinoa and mix well. Carefully fold in the feta and taste for seasonings. Serve at room temperature or refrigerate and serve cold.
• * Ina uses Diamond Crystal Kosher Salt, which is coarser than other brands; if you are using a finer-grain kosher salt such as Morton, use the smaller amount.

Steps:

• Preheat the oven to 425°F. Rinse and drain the quinoa thoroughly. In a medium pot, combine the quinoa with 4 cups water and bring to a boil. Reduce to simmer, cover and cook until all the water is absorbed, about 15 minutes. The grains should be soft when done. When the quinoa is done transfer it to a large bowl to allow it to cool and let extra steam escape. On a large sheet pan, toss the eggplant, peppers, onion, and garlic with 1/3 cup olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon of pepper. The vegetables should all be oil-coated. Roast in the oven for 40 minutes or until soft and browned. Turn the veggies halfway through with a spatula. Remove from the oven and let it cool. In a small bowl, whisk together the lemon juice, 1/3 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Combine the quinoa, vegetables and dressing into a large bowl and gently toss to mix in the dressing. Add the scallions, feta and basil. Serve at room temperature or chilled.