Farmer’s Market Quinoa Vegetable Salad with Feta

 

August in Chef Alli’s Farm Fresh Kitchen means back to school (although not for me anymore!!!). It means hot days at the county fair. And it means fresh produce from the Farmer’s Market because it’s Farmer’s Market Month! So today I’m fixing up a salad that involves all of your favorite produce just chopped up and thrown in a bowl. This time of year you know it’s farm fresh and fast!

Kansas Farm Bureau is passionate about educating people, young and old, about agriculture and the farmers and ranchers who feed us. In order to do that better, they have developed a curriculum that makes teaching agriculture easy and fun, clearly up any early misconceptions about where our food comes from and the importance of agriculture to our lives. If you’d like to learn more about how to get your hands on these materials, visit www.kfb.org/education.

Farm Bureau’s curriculum includes five fun books that help teach and tell the story of agriculture.

Farmer’s Market Quinoa Vegetable Salad with Feta

**¾ cup quinoa, any color, cooked until tender in 1½ cups chicken or vegetable broth, cooled a bit and fluffed with a fork

1 cup grape or cherry tomatoes, halved lengthwise
1lb. edamame (or substitute shelled fresh peas or frozen peas)
1 yellow sweet bell pepper, seeds and membranes removed, diced
1 red sweet bell pepper, seeds and membranes removed, diced
2-3 small zucchini, cut into half moons (approx. 2 cups)
½ – ¾ cup feta crumbles
2 Tbs. freshly chopped Italian parsley
2 Tbs. freshly chopped basil
Kosher salt and freshly ground black pepper, to taste

Dressing
¼ cup good olive oil
2 cloves garlic, minced
3 Tbs. red wine vinegar
1 tsp. spicy brown mustard
1 tsp. dried oregano flakes
2 Tbs. raw, unfiltered honey
2 tsp. fresh lemon juice

In a jar with a lid or dressing cruet, combine all dressing ingredients and shake well.

Into a large serving bowl, place tomatoes, edamame, bell peppers, zucchini, quinoa, parsley, and basil; drizzle with prepared dressing and gently toss all ingredients to combine.  Top with feta cheese, then season to taste with salt and pepper. Garnish with additional fresh basil and parsley, if desired.  Salad is best served at room temperature the day it is assembled.

Just toss and serve!

**To cook quinoa:  I prefer to cook quinoa in my Electric Pressure Cooker (EPC), and here’s how:  In EPC pot, bring broth to a simmer, add quinoa, stirring to combine.  Lock EPC lid into place, choose High Pressure setting for 1 minute.  When timer sounds, use a natural release for 10 minutes, then a quick release, if needed, to remove any pressure that may still remain in the pressure cooker at that time.  Remove lid and fluff quinoa with a fork.

To cook quinoa on the stove top, bring broth to a simmer in a saucepan, add quinoa, stirring to combine.  Cover saucepan with a lid, cooking quinoa over low heat for 15-20 minutes until all liquid is absorbed and quinoa is tender; fluff with a fork.

Now You’re Cookin’,
Chef Alli

 

**This recipe was featured as part of Chef Alli’s Farm Fresh Kitchen on WIBW 13 News, August 2017. Special thanks to the farmers and ranchers of the Kansas Farm Bureau for making this segment possible! For more information on the events shared in this segment, visit www.kfb.org!

Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. It may also contain “affiliate links”. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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