Hey there, Liz here and I am sharing my favorite beach bites. Now I know I told y’all last week all about my fav pasta salad & how I love it on the beach, but this recipe may be my all time favorite!
I have been making this since January of 2015. How do I know that? I found the original recipe- which I have slowly adapted to make it what it is today on the plane ride home from my Honeymoon. Okay so wait, maybe I started making it in February 2015- who cares?! It originally came from a Foodnetwork Magazine and it was a recipe by the Barefoot Contessa herself!
How have I made it my own? I’ve left out a thing or two and changed the amount of an ingredient or two. Ultimately, she can have all the credit. I am just sharing what I love & I think she would be okay with that :).
I make this for beach trips and put it in a ziplock baggie or a to go container, throw it in the ice chest, & enjoy it by the time lunch rolls around!
1 cup quinoa
juice of 2 (pretty big) lemons
1/4 cup olive oil
1 cup of green onions
1/2 cup of chopped flat leaf parsley
1 cucumber, diced
1 small container of cherry tomatoes, quartered (about 1 cup)
salt & pepper
Cook quinoa (on stove or in rice cooker)- if doing the rice cooker the ratio is 2 cups of water to 1 cup quinoa
Once Quinoa is done add lemon juice, olive oil, and a hefty pinch of salt - stir & set aside
In another bowl add cucumbers, green onions, tomatoes, parsley, a big pinch of salt and a few turns of fresh cracked pepper
Combine the 2 bowls & add feta
Let chill for at least 1 hour
Tip: Feta is optional, but I recommend it. If you have a mixed crowd, chill it without the feta and have people add it when they serve!
I hope that you enjoy this recipe (especially on a hot summer BEACH DAY!). Stay tuned for more beach bites & continue to follow along with me on Instagram @thevintagefork .
Happy Eating- Liz