Mediterranean Quinoa Bowl

Directions

• Step 1 Note: there are two enhancements for your quinoa that you’ll want to prepare beforehand: the aromatics and the vinaigrette. Aromatics are ingredients, like herbs and garlic, that permeate this porous seed, making a flavorful base while cooking this spongelike quinoa. Vinaigrettes also infuse this seed and lay a foundation for all ingredients to come.
• Step 2 First, to prepare the Greek vinaigrette for your Mediterranean bowl, start by pouring the vinegar, lemon juice, and honey into a medium mixing bowl. Note: just take heed to dissolve the honey granules if they’re crystallized, like mine often are. You can do this by immersing the granulated honey into the vinegar and lemon juice and whisking the honey forcibly until the acid works to dissolve the granules. Then, you can dole out the rest of the ingredients, adding the oil, mustard, oregano, salt, and pepper to the mixing bowl with the lemon juice, vinegar, and honey. Finally, pour all the ingredients into a jar with a lid and shake well. Set the jar aside.
• Step 3 Second, the aromatics are straightforward. Just chop the garlic and toss it into a small mixing bowl along with the seasonings, the cumin, coriander, oregano, and red pepper flakes. Set this bowl aside.
• Step 4 Now, to prepare the quinoa, measure out the dry quinoa and place it in a fine-meshed sieve under running water until the bubbles, caused by saponins, burst. Saponins are soapy coatings that serve as a natural deterrent to predators, which cover the outer layer of the seeds, and can leave a bitter taste if not removed. It typically takes 30 to 60 seconds for the bubbles to disappear. I just wait until the water runs clear.
• Step 5 Next, as a tip, I’ve tried various cookware from Dutch ovens to nonstick pans, and I’ve found that an 8-inch stainless-steel saucepan produces a perfectly cooked quinoa. So, whether you have such a pan or don’t, heat whatever you have on medium heat over the stovetop. Then, add the wet quinoa to the pan and toast it for 4 minutes, stirring regularly. During this process, add the oil, one teaspoon at a time, especially if the quinoa begins to stick to the pan. After 4 minutes is up, toss in the aromatics, the garlic, oregano, cumin, coriander, and red pepper flakes, and stir for 1 minute. Or conversely, wait until the white quinoa turns golden brown.
• Step 6 After the quinoa has been toasted, slowly add the broth, a little at a time, since it may make a loud sizzling sound. Then, turn the heat up to medium high until it boils and then, reduce the heat to low and cover the pan with a lid. Let the quinoa simmer until the liquid has been absorbed, checking it at the 13-minute mark. You will know that the quinoa has cooked when its center turns translucent and the little germ “tails” wrap around the seed. With my stovetop, 17 minutes is the magic number, signaling the broth has been soaked up. So, test yours, and when all is absorbed, remove the quinoa from the heat and let it rest with the lid on for 10 minutes. After 10 minutes, fluff the quinoa with a fork and add 1 T. of the Greek vinaigrette. Stir to incorporate and let the quinoa cool slightly before combining it with such delicate herbs.
• Step 7 Now, prepare the rest of the ingredients for the quinoa bowl. Chop the onion, mint, and parsley and add these fixings to a large mixing bowl. Next, slice the tomato in half horizontally and use a pointed spoon to remove the seeds and juices. Then, chop the remaining tomato and blot it with a paper towel since you don’t want excess liquid watering down your quinoa. Add the tomatoes to the other ingredients and slice the olives, if they come whole, tossing them into the mixing bowl as well. Next, open the can of chickpeas and drain the liquid, blotting excess liquid, too, and tossing them into the bowl with the other fixings. Then, when the quinoa has cooled a bit, add the feta cheese. If you add the feta too early, it could melt and make an undesirable creamy texture. Lastly, pour 1-2 T. of the vinaigrette over the quinoa and stir well. Try starting with 1 T. of the dressing first and add more to taste. I tend to use 2 T. Serve at room temperature!