Mediterranean Style Quinoa Salad

Salads, Mains | 30 Minutes or Less, Entertaining | Pasta & Grains, Vegetables

SERVES 8 as a side dish – 4 as a main - START TO FINISH: under 30 minutes prep, 30 minutes unattended cooling time
Recipe Scoop Mediterranean Style Quinoa Salad

Mediterranean Style Quinoa Salad

1/2 cup vegetable broth or stock
1/2 cup water (or an additional cup of broth for a richer salad)
1/2 cup quinoa (purchase the already-rinsed kind)
1 cup diced cucumber
1 cup chopped fresh tomato
1 cup finely chopped flat leaf parsley
1 small can (2.25 ounces) sliced black olives, drained
1/3 cup thinly sliced green onion
1/3 cup crumbled feta cheese
1/3 cup fresh lemon juice
1 teaspoon lemon zest, optional
1/3 cup extra virgin olive oil
3/4 teaspoon salt
3/4 teaspoon ground black pepper

 

1. Prepare the quinoa by bringing the broth and water to a boil, add the quinoa, cover, reduce heat to low and steam for 15 to 20 minutes. Quinoa is done when light and fluffy and a small curly “thread” is unfurled from the grain.
2. While the quinoa is cooking, add cucumber, tomato (and fresh juices), parsley, olives and cheese to medium bowl. Set aside. Whisk together the dressing (lemon juice, zest, oil, salt and pepper) and set aside.
3. Turn the cooked quinoa out onto a large plate and fluff with a fork for maximum exposure. Place in the refrigerator to cool, about 30 minutes. When grains are cool, combine the grain with vegetables. Drizzle the dressing over the salad and toss. Serve immediately or refrigerate until ready to serve. May be served chilled or at room temperature.

Mediterranean Style Quinoa Salad

Approximate Values Per (side) Serving: 148 calories , 11 g fat (2.3 g saturated), 6mg cholesterol, 4g protein, 9g carbohydrates, 1.5 g dietary fiber, 381 mg sodium

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