Mediterranean Quinoa Salad

Serves: 4 to 6

Your rating: None (8 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

With avocado, feta and kalamata olives.

Ingredients

For the salad

  • 3/4 cup quinoa Add to list
  • 1 1/4 cups water Add to list
  • Sea salt, to taste Add to list
  • 1 small cucumber, cut in half lengthwise, seeded and sliced, or 1 Persian cucumber, sliced; or 1/2 cup sliced or diced celery (from the inner heart) Add to list
  • 1/4 cup kalamata olives, pitted and halved (about 12 olives) Add to list
  • 1 ripe avocado, diced Add to list
  • 1 tablespoon slivered fresh mint leaves Add to list
  • 2 tablespoons chopped fresh parsley Add to list
  • 1 1/2 ounces feta cheese, crumbled (1/3 cup, optional) Add to list
  • 6 ounces mixed spring salad greens, baby spinach, arugula or a combination Add to list

For the dressing:

Preparation

Place the quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 1 1/4 cups water and salt to taste. Bring to a boil, cover and simmer 15 minutes, until the grains show a thread-like spiral and the water is absorbed. Remove from heat, remove the lid and place a dish towel over the pan, then return the lid to the pan and let sit for 10 minutes or longer undisturbed. Transfer to a salad bowl and fluff with a fork. Allow to cool.

Add the remaining salad ingredients except the salad greens to the bowl.

Whisk together the dressing ingredients. If using yogurt, thin out if desired with 1 tablespoon of water.

Just before serving, toss the lettuces with 3 tablespoons of the dressing. Toss the quinoa mixture with the rest of the dressing. Toss together the greens and quinoa mixture.

Notes

You can assemble the salad up to a day ahead but do not toss with the dressing until shortly before serving.

Each serving: 226 cal, 14g fat (3g sat), 7mg chol, 231mg sodium, 20g carb, 5g fiber, 6g protein

Source: Sound Consumer, January 2013

More about: avocados, greens, olives, quinoa

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