Black Quinoa Salad with Feta, Avocado and Pistachios

After all this heavy winter food, I need some fresh relief! I feel like I've consumed my weight in butter and potatoes this January, and I probably got closer than I'd like to know. In any case, its is time for a salad. But not a meager, apologetic, "I feel guilty because I ate all that toffee" kind of salad. Salad shouldn't be a punishment! It should be nourishing, satisfying and above all, yummy. 

I wanted something with texture and protein, so quinoa seemed like a natural choice. I went digging in one of my favorite cookbooks and stumbled upon this beautiful recipe in Deborah Madison's Vegetable Literacy. And just like that, I was on my way to the health food store on the hunt for some black quinoa!

I had never had black quinoa before, and I was pleasantly surprised. It requires about double the cooking time of ivory quinoa, but it holds its shape much better, making it ideal for a salad. It is earthier, nuttier, and the color is quite striking especially with milky white cheese and bright green avocado sprinkled on top. The earthiness of the greens and quinoa is broken up by little bursts of salty brine from the feta and olives.

Here you are! A salad that is healthy, and will have you going back for seconds - not because you're still hungry, but because it tastes so good! 

Black Quinoa Salad with Feta, Avocado & Pistachios

Slightly adapted from Vegetable Literacy

Kitchen Soundtrack: Mumford & Sons - Sigh No More 

Note:  The salt is Turkish Black Pyramid which is available online here, it is extra salty, crunchy and has a good mineral flavor, plus it looks pretty cool! Any other salt will work though. 

Makes more than enough for 2 as a meal or 4 as a side
Ingredients:

• 1 cup black quinoa*
• 1 large bunch of greens (chard or beet greens)
• 2 tbsp shallot, finely minced (optional)
• zest and juice of 1 lemon
• 3 tbsp extra virgin olive oil
• ½ tsp cumin
• 2 tbsp finely sliced chives
• 10 leaves of mint, finely sliced
• 2 tbsp chopped kalamata olives (optional)
• 1 avocado, sliced
• ⅓ cup diced or broken up feta**
• ¼ cup chopped pistachios
• salt, to taste

Method:

1. Rinse the quinoa thoroughly under cold running water. Heat 2 cups of water (or homemade/no salt vegetable stock) to a boil, and add a scant ½ tsp of salt. Add the quinoa and cook for about 30 minutes. You should be able to see the germ, but the grains will still have some texture. Spread on a sheet pan to cool and steam out.
2. Meanwhile, heat a large pot of water to a boil, and briefly cook the the greens just until tender. Drain and dunk in ice water. Squeeze excess water out and coarsely chop the greens.
3. In a small bowl mix the shallots with a pinch of salt and allow to soften for a few minutes. Whisk in the lemon zest and juice, cumin, and olive oil.
4. After the quinoa has cooled to room temperature, mix together with the greens, herbs and olives. Add the vinaigrette to taste ( I used all of it). Spread on a platter and lay the avocado slices on top. Evenly distribute the chunks of feta over the quinoa, then sprinkle on the pistachios. 
5. Dress with a little extra olive oil and lemon juice if you like, and sprinkle with some flaky sea salt. You're ready to go!

I had this for lunch with some steamed beets and buttered olive bread. It was awesome! But I bet it would be really good with with a poached egg as well.

*If you are using ivory or red quinoa instead, cook for just 15 or 20 minutes instead of 30.
**Omit the feta to make this vegan.