Have you ever had quinoa? If you are new to it, it's the bee's knees. It's kind of like a mix between rice and couscous, and is a great substitute for either. It's also a complete protein (that that rice!), and it also packs a punch in terms of nutrients. It doesn't spike your blood sugar the way starchy carbs do... it's da bomb. You can add black beans to this recipe for even more protein, or chopped bell peppers, really anything that you want. I never measure anything precisely here, I just eyeball it. As a result, it comes out different every time, which is part of what makes it so versatile. The only think I'll caution is that if the quinoa is too hot when you add it to the herbs it will make them brown a little from the heat. I'd let the quinoa cool a little after cooking to keep those greens bright. Same for cherry tomatoes- scalding hot quinoa can make the skins separate as if you were blanching them!
I used fresh parsley, thyme, and oregano from my garden, and the flavors were bright and fresh.
2 cups of quinoa, rinsed
Big handfuls of parsley
1/2 cup of sliced Kalamata olives
Vinagrette: dijon mustard whisked with vinegar of choice. Add extra virgin olive oil and mix to combine. Salt and pepper to taste.
Rinse quinoa well and cook. While it's simmering, clean and finely chop parsley, kalamata olives, and cherry tomatoes. Add to a large bowl with the dressing. When quinoa is cooked, let it cool a little bit. Add to the parsley and quinoa, and then pour on dressing and mix thoroughly.