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When I want to bust out of my salad rut, I roast a medley of veggies and mix them with fluffy quinoa, a super-nutritious grain. Make a double batch to have an encore salad waiting in the fridge.—Julie Piasecki, Franklin, Massachusetts
This recipe is:
Diabetic Friendly
Editor's Note: Look for quinoa in the cereal, rice or organic food aisle.
Nutritional Facts 3/4 cup equals 193 calories, 5 g fat (1 g saturated fat), 4 mg cholesterol, 460 mg sodium, 30 g carbohydrate, 5 g fiber, 7 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1/2 fat.
Originally published as Quinoa with Roasted Veggies and Feta in Country Woman February/March 2011, p43
The History of FetaFETA is a white, salty, semi-firm cheese. Traditionally it was made from sheep or goat's milk but is now also made with cow's milk. After feta is formed in a special mold, it's sliced into large pieces, salted and soaked in brine. Although feta cheese is mostly associated with Greek cooking, "feta" comes from the Italian word "fette", meaning slice of food.
FETA is a white, salty, semi-firm cheese. Traditionally it was made from sheep or goat's milk but is now also made with cow's milk. After feta is formed in a special mold, it's sliced into large pieces, salted and soaked in brine. Although feta cheese is mostly associated with Greek cooking, "feta" comes from the Italian word "fette", meaning slice of food.
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Reviewed on Mar. 30, 2012 by Mrs_T
I definitely would make this again ... and I plan for it to be soon! My husband and I both enjoyed this dish very much. The only thing I changed was to leave out the corn. I'm thinking of making a double batch of this to keep in the fridge for quick lunches for myself. It is truly delicious.
Reviewed on Mar. 05, 2012 by mvanmaan
This is delicious hot or cold. My husband and kids love it!
Reviewed on Apr. 02, 2011 by GrandmaK_54_Illinois
This is the first time I made this. We just got done with dinner. My husband was so impressed he took photos before we ate. We both loved it. Wonderful! I think we'll be having this often.
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© Reiman Media Group, LLC., 2012