We are happy to welcome the Brampton Flight Centre to the Vegetarian Monday pledge this week, and your taste buds will be flying high with their delicious recipe for Quinoa Tabbouleh with Feta.
If you’ve ever dreamed about flying or are looking to start training for a career in aviation the Brampton Flight Centre is the place to be. Located on McLaughlin Road just north of Brampton the Brampton Flight Centre caters to aviation enthusiasts and pilots alike, offering flight training, aircraft rentals, hanger rentals and aircraft maintenance. They teach the basics of flying starting with a private pilot licence and reaching all the way up to a commercial licence. For those interested in a flying career, the flight centre offers a one year diploma program and a four year degree program partnered with Sheridan Collage. All their Flight Instructors are certified by Transport Canada and provide both one-on-one training and group ground school instruction. For those interested in getting into flying or looking for an adventure, their half an hour discovery flight gives you the opportunity to try flying a plane with a Flight Instructor by your side. The flight centre presents a welcoming atmosphere conducive to learning and keeps safety at the forefront of our priorities. Also located at the airport is the BFC Restaurant-Café where you can have lunch after your flight, and Humphrey’s Pilot Shop which offers aviation supplies, mementos and gifts.
This week’s recipe comes from Madeline Koby, who has been working as a Flight Instructor for the Brampton Flight Centre for the last two years. She provides training both in flight and on the ground as students work towards achieving a pilot licence. Her passion for flying and patience and focus in flight has resulted in skilful and confident students. Check out her fantastic recipe below!
Quinoa Tabbouleh with Feta
Makes 4 servings
- ½ cup quinoa
- Kosher salt
- Freshly ground black pepper
- ⅛ cup freshly squeezed lemon juice
- ⅛ cup olive oil
- ½ cup thinly sliced scallions, white and green parts
- ½ cup chopped fresh mint leaves
- ½ cup chopped fresh flat-leaf parsley
- ½ cup diced cucumber
- 1 cup cherry tomatoes
- 1 cup diced feta
- Bring 1 cup of water to a boil. Add quinoa and ½ teaspoon of salt, lower the heat and cover. Let simmer for 15 minutes until grains are tender.
- Drain quinoa, place in a bowl and immediately add the lemon juice, olive oil and ½ teaspoon of salt.
- In a large bowl combine the scallions, mint, parsley, cucumber, tomatoes and 1 teaspoon of pepper. Add the quinoa and mix. Carefully fold in the feta and add salt to taste.
- Serve a room temperature or refrigerate and serve cold.
(Recipe adapted from Food Network Magazine January 2015)