Parmesan Garlic Quinoa Salad

This is my own twist that I put on the quinoa salad idea.  Hubby prefers this one over the other one. For me, it depends on my mood!

Ingredients:

2 cups cooked white quinoa (1 cup dry quinoa = 2 cups cooked)

3-4 cloves of garlic, finely minced or you could use garlic powder, maybe a teaspoon or two

1/2 cup or so Olive Oil

Ground black pepper

Sea Salt

1/2 - 3/4 cup Grated Parmesan Cheese

Preparation:

The amounts on this aren't quite exact since I threw it together on a whim, but you can use your judgement and preferences.  If you like a lot of garlic, use more.  If not so much, use less.  Again, cook the quinoa according to the package.  Usually one cup dry will equal 2 cups when it's cooked.  Mince the garlic as finely as you can, or use the already minced kind in a jar if you want to make it easier.  Mix the garlic in a small bowl with the olive oil.  Once the quinoa is cooled, pour in the garlic and olive oil mixture and combine well.  Add in the parmesan.  You can add more if you taste it and decide it needs more.  Next, add in ground black pepper and sea salt to taste.  Add more Olive Oil as you feel you need to make it more salad-y.  Mix all ingredients well and chill.

The Verdict:

This is another great cold appetizer or snack.  I like to serve it with the Cracked Pepper and Olive Oil flavored Triscuits.  The pepper from the crackers can have a lot of bite, so if you make the quinoa salad a bit on the mild side, the crackers will definitely compliment it well.  It would probably also go well with the plain variety or the Rosemary and Olive Oil, or Garlic and Olive oil varieties.

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