My avocado and meat-loving boyfriend's response to this dish? "Babe, you killed it." While I wish I could take credit, I think it was really due to the combination of ingredients: salty and creamy feta cheese, refreshing cilantro, and sweet grape tomoatoes.
Quinoa, a protein-packed grain, has a nutty quality to it that works with a variety of dishes — maybe none easier than this one. The quinoa was still warm when I added it to the rest of the ingredients, so it caused the cheese to melt a little, which was clutch. Because of the creaminess from the feta, there was no need for any additional fat or oil. A splash of red wine vinegar or lemon doesn't hurt if you feel like you need it, but honestly, I don't think you will.
- 1 cup quinoa
- Salt, to taste
- 1 tablespoon olive oil
- ½ cup crumbled feta, preferably Bulgarian
- ½ cup grape tomatoes halved lengthwise
- ½ cup chopped fresh cilantro
- 3 or 4 stalks of hearts of palm, cut into small rounds
- Freshly ground black pepper, to taste
- Splash of red wine vinegar or lemon juice (optional)
Pour the quinoa into a saucepan and cover with 1 inch of water. Add a pinch of salt and the oil, then turn the heat to high and bring to a boil. Once boiling, cover and cook on high heat, stirring occasionally, for another 7-10 minutes or until most of the water is absorbed. Remove from the heat and let cool slightly.
While the quinoa is cooking, use this time to prep the remaining ingredients, combining them in a serving bowl. Add the quinoa and mix together. Season to taste and serve.