Mediterranean Quinoa Salad

Remember yesterday when I told you about making the Mediterranean Qunioa Salad for the My Politic CD release party?  And how praises were sung...and then someone literally bowed down to me?

Well this recipe is the reason.

I hate that I can't remember her name.  So, if it was you singing praises in my name at the release party and you have happened to find my blog...then PLEASE get in touch with me.  I live to cook for people like you.  I might even have cried a little inside (from pure overwhelming joy) as you were drooling over the food I made.  Seriously, that interaction will stick with me for the rest of my days in the kitchen.  So, thank you.

Also, I made Chocolate Pecan Pie Bars for the party and was approached by someone completely convinced that I *pepper* my food with crack.  But, that's a story for a different time.

I must digress from the food for a moment to sing my own praises about the CD release party.  It was easily the best show My Politic has ever played at Out of the Blue Art Gallery.  The place was packed.  Like, you couldn't move an appendage, packed.  The music was beautiful as always.  And Nick might have even made a funny joke or two.  What a combination right?

If you want to know more...you should read these. 
Review of My Politic by Andrew Merrill {here}
Eva Walsh's Recap {here}

So, congratulations My Politic!  You guys are awesome.  And....I wish I could steal all of your musical talents for myself.

If you happen to see these guys around, give them a high five or something.  And then buy a CD.  They deserve it.

...Back to the food.

mediterranean quinoa salad...

adapted from Sprouted Kitchen

Makes: 2-4 servings   Prep Time: 10 minutes   Cook Time: 15 minutes   Total Time: 25 minutes

{Printable Recipe}

Ingredients:
1 cup quinoa, dry
6 broccolinis
4-6 ounces of feta cheese
1 cup roasted red peppers, cut into slivers
1 cup chickpeas, cooked
1/4 cup capers, rinsed and drained
1/4 cup kalamata olives, pitted and sliced
3 tablespoons parsley, chopped
1 tablespoon olive oil
2 teaspoons dried oregano
generous pinch of sea salt
freshly ground black pepper
juice of 1 lemon

Let's act like I didn't forget the Kalamata olives for this picture.

Gather your ingredients.

Fill a small pot with 2 cups of water.

Add one cup of quinoa.

Bring water and quinoa to a boil.  Once a boil is reached, reduce the heat, cover, and let simmer for 10-15 minutes.

While the quinoa is cooking, steam your broccolini until it turns bright green, about 5 minutes.  This can be done over the quinoa to avoid dirtying another dish!  When done, transfer to a cutting board and give it a rough chop.

When the quinoa is done, transfer to a large bowl and fluff with a fork.

Add red peppers, chickpeas, capers, olives, oregano, salt and pepper.

Give it a good toss.

Add chopped broccolini.

The juice of one lemon.

And one tablespoon of olive oil.

Lightly fold in the feta cheese crumbles.

And lastly the parsley.  Tossing everything together to combine.

Place in the refrigerator for 30 minutes to cool.

Spoon into bowls...and prepare yourself for all of the praises and love you are about to be showered with.

Enjoy!