Hot Quinoa and Honey Ham Salad

Recipe created by Chef D


175 g pkg. Piller’s Smoked Honey Maple Ham, diced
60 ml (¼ cup) red quinoa, uncooked
125 ml (½ cup) water
15 ml (1 Tbs.) extra virgin olive oil
1 onion, diced
2 carrots, diced
4 garlic cloves, minced
15 ml (1 Tbs.) fresh thyme, finely chopped
5 ml (1 tsp.) fresh rosemary, chopped
125 ml (½ cup) vegetable stock
250 ml (1 cup) cooked or canned chick peas, drained
125 ml (½ cup) feta goat cheese, crumbled
Salt and pepper, to taste

Place quinoa in a small sauce pan; add the water and bring to a boil. Reduce heat to medium and cook covered for 15 - 18 minutes; fluff with a fork. Remove from heat; let stand covered for 5 - 10 minutes. Meanwhile, sauté onions and garlic over medium heat until onions are lightly browned, making sure not to burn the garlic. Brown mushrooms in a separate pan and add along with carrots. Add herbs and stir well. Add 60 ml (¼ cup) stock and cook covered 3 - 5 minutes. Add chick peas and stir for 3 minutes until warmed. Gently stir in cooked quinoa and feta cheese. Add remaining broth. Stir, cover, and reduce heat to low. Cook for 3 - 5 minutes or until cheese is melted. Add ham; season with salt and pepper. Serve warm.