Quinoa with green vegetables, mint and feta cheese
Aide-gourmet tip: Although quinoa is prepared like a grain, it is actually the seed of a spinach-like plant. It has a crunchy texture and a slight hazelnut taste.
- Place quinoa in a fine sieve and rinse under cold running water. Reserve. (Rinsing quinoa removes the bitter film covering the grain.)
- Heat butter in a saucepan over medium-high heat. Add onions and sauté for 2 to 3 minutes, or until soft and translucent. Add quinoa and stir to coat well with butter. Pour in chicken bouillon and bring to a boil. Reduce heat to low; cover and cook for 15 to 20 minutes, or until liquid is absorbed and quinoa is tender.
- Stir in spinach, green peas and mint, and allow to warm through. Add feta cheese. Season with salt and pepper to taste, and stir.
- Serve warm as a side dish for grilled meat.