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.

Ingredients

• 2 Cups cooked quinoa
• 1/2 cup feta cheese crumbles
• 1/4 cup chopped yellow bell pepper
• 1/4 cup chopped red bell pepper
• 1/4 cup fresh squeezed lemon juice
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh basil
• 1/2 Tablespoon olive oil
• 1/2 teaspoon sea salt

Directions

1. Combine all ingredients
2. Devour!