Last week I was making freezer batches of some of our favorite meals that I can easily defrost during our kitchen remodel and of course I had to include a large batch of our favorite Chicken and Quinoa Meatballs to have on hand. This time, instead of using frozen quinoa I made a big pot of it and overshot the mark. I ended up with way too much quinoa and figured it was the perfect opportunity to get creative with some new recipes.
Ryder has a little garden in our front yard and we have an abundance of both mint and basil so I thought I’d combine some fresh herbs with the quinoa to make a nice summer side dish. It turned out pretty delish and would be the perfect side to bring to a BBQ. I definitely recommend going with fresh herbs on this one. They really have a strong flavor over the nuttiness of quinoa and I think they would get overpowered if using dried.
- 2 Cups cooked quinoa
- 1/4 cup chopped yellow bell pepper
- 1/4 cup chopped red bell pepper
- 1/2 cup feta cheese crumbles
- Juice of 1/2 lemon
- 1/2 Tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon fresh ground pepper
- 1 Tablespoon chopped fresh basil
- 1 Tablespoon chopped fresh mint
- Combine all ingredients