Mediterranean Quinoa SaladPosted: December 1, 2011
So I’ve decided that since these next couple of weeks are going to be filled with sugar in the form of christmas cookies, my cooking will be nice and healthy to balance everything out!
This salad I created is a little summer-y (yes that’s a word).. but maybe we all can close our eyes and pretend we are on the beaches in Greece eating this delicious Quinoa salad! who’s with me?
So onto the salad
First I start out by cooking 1 cup of Quinoa with 2 cups of water. To add flavor to my Quinoa I “toast” it a little in the pan before I add the liquid. Just put the dry quinoa in the pan with nothing else over medium heat for about 5 minutes until the Quinoa turns golden brown
Then pour in the 2 cups of water, cover the pot, and reduce the heat to low and allow quinoa to cook for 15 minutes.
In the meantime, combine all of the salad mix-ins in a bowl. I used grape tomatoes, cucumber, scallions, garbanzo beans, parsley, feta cheese, olive oil, lemon juice, salt and pepper
Once the quinoa has cooked, incorporate the quinoa with the rest of the ingredients and allow the salad to chill in the refrigerator for at least an hour. The longer the salad sits the better!
Easy, healthy, and delicious! This salad makes for the perfect lunch, dinner, or snack. This is perfect to make ahead of time and have on hand for quick week day meals.
Here is the full recipe!
Mediterranean Quinoa Salad
Servings: Apx 6 cups
Prep time: 5 minutes
Cook time: 15 minutes (plus 1 hour for chilling)
1 cup Quinoa
2 cups Water
1 1/2 cups grape tomatoes (sliced in half)
1 large cucumber, diced
1 15oz can garbanzo beans, drained and rinsed
3/4 cup crumbled feta cheese
2 scallions, chopped
2 tbsp flat leaf parsley, chopped
Juice of one lemon
2 tbsp olive oil
salt and pepper to taste
Cook the Quinoa according to package instructions. (I like to toast mine before adding the liquid, which in that case you would add the quinoa to a dry pan and “toast” it over med heat for 5 minutes before adding in the 2 cups of water). Make sure to not burn the quinoa, but just to lightly toast it.
Combine all of the ingredients together in a bowl (the tomatoes, cucumber,scallions, garbanzo beans, lemon juice, olive oil, parsley, and feta). Once Quinoa is cooked, mix the quinoa in with the rest of the ingredients and season with salt and pepper to taste. Refrigerate for at least an hour, or if you are impatient like I am you can eat it right away!
Note: this salad taste better the longer it sits, so it would be the perfect dish to make a day ahead of time!