For this dish, quinoa takes on a Greek profile with the flavors of oregano, mint, and parsley. I often add plumped raisins and pistachios to salads the way other people think of salt and pepper with a fried egg. It’s rarely wrong. In fact, it never is. Add raisins and pistachios to any salad even if it doesn’t call for them; there’s no reason not to give them a shot. And let me know how it turns out!
Ingredients
- 2 tablespoons canola oil
- ½ onion, diced
- 1½ cups quinoa, rinsed under cold running water for 10 minutes
- 3 cups water
- 1 clove garlic
- 1 bay leaf
- 1 sprig thyme
- 2 teaspoons salt
- 2 tablespoons + ½ cup extra virgin olive oil
- 1 lemon juice and zest
- Salt and fresh ground black pepper to taste
- ½ cup diced feta cheese
- ¼ cup raisins, plumped in warm water
- ¼ cup toasted pistachios
- 1 tablespoon parsley leaves
- 1 tablespoon oregano leaves
- 1 tablespoon mint leaves
- ¼ cup red wine vinegar
How to Make It
- In a small pot over low heat, combine the canola oil and onion. Sweat the onion until soft and translucent, about 3 minutes. Add the quinoa and stir to coat with the oil. Add the water, increase the heat, and bring to a boil. Add the garlic, bay leaf, and thyme. Cover and simmer until the germ opens and it inflates in size, 25 to 30 minutes. Add the salt, 2 tablespoons of the olive oil, lemon zest, and lemon juice. Fluff with a fork. Remove from the heat and let sit, covered, for 10 minutes. Remove and discard the garlic, bay leaf, and thyme.
- Spread the quinoa on a rimmed baking sheet to cool. Once cool, season with salt and pepper, then transfer to a serving bowl. Add the feta, raisins, pistachios, parsley, oregano, and mint.
- In a small bowl, whisk together the remaining ½ cup olive oil, vinegar, and salt and pepper to taste. Pour over the quinoa mixture and toss to coat. Serve at room temperature or chilled.