If you stick with a ratio of 1 cup uncooked quinoa + 2 whisked eggs + 2 to 3 cups grated cheese, then you can add almost any other ingredients you like. Some to try:
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Yield: 6 to 8 servings
- 1 cup uncooked quinoa (or 3 cups of already cooked quinoa)
- 1 cup pitted kalamata olives
- 2 cups crumbled feta
- 2 tablespoons chopped parsley
- 2 eggs, whisked
Preheat the oven to 450 F and oil a 2-quart (8x8)square baking dish.
Rinse the quinoa and then cook the quinoa according to package directions or follow one of these two methods:
Method 1: Combine 2 cups water with the quinoa in a pot. Bring to a boil. Once the water reaches a boil, turn the heat down to medium, put a lid on the pot and simmer for 12 to 15 minutes until all the water is absorbed.
Method 2: Simply cover the quinoa generously with water (about 3 to 4 cups) and boil for 15 minutes, then drain off any remaining water. Drain the quinoa in a fine sieve. If you use a regular colander the tiny quinoa grains will slip through the holes. This method of cooking quinoa tends to make the grain a little fluffier.
While the quinoa is boiling, mix together the olives, feta and parsley in a large bowl.
Drain the quinoa. Let it cool slightly then mix in with the olives, feta and parsley. Add the eggs and mix well to evenly distribute the egg.
Spoon the mixture evenly into the 8x8 baking dish.
Bake uncovered for 25 minutes.
The dish can be served immediately, but if you want to cut it into squares that hold together then let it cool completely first.
© recipe 2012 Jennifer Meier licensed to About.com, Inc.
Cooking with Quinoa
Quinoa is a grain that cooks quickly and has a mild earthy, nutty flavor. Because the flavor is so mild you can add just about anything to quinoa. Quinoa is often served as a cold salad, with different types of raw or cooked vegetables mixed in. Some people also like to mix cooked quinoa with milk, almond milk or soy milk and nuts or dried fruit, so it becomes more of a breakfast cereal. Another way to enjoy quinoa is to bake quinoa with eggs and cheese (to hold it together.) It turns into a delicious and healthy casserole. Quinoa has more protein than any other grain and contains all eight essential amino acids, which makes it a complete protein.
Wherever Feta is made in the world, its basic characteristics don't change - salty, tangy and milky with a creamy yet crumbly texture. There are slight variances, however, in flavor and texture depending on what type of milk is used (cow, sheep or goat) and where the Feta is made. The only way to know which type of feta you like best is to buy several different brands.
How to Store Feta
Feta should be refrigerated in brine, which keeps it moist and fresh. Most, but not all, feta is sold in brine; either way, you want to have enough to submerge the cheese. You can make your own brine by mixing water with a little bit of salt. Adding milk to the brine helps cut the salty and sharp flavors of the cheese. Stored refrigerated in brine, some say the feta will keep for several months. But your best bet for fresh, good-tasting feta is to buy smaller amounts that you'll use within a few weeks.