I've been working on this recipe for a few weeks now and think I'm finally ready to share it, though I'll wait for warmer weather before using it in the newsletter. If you try it before then, please let me know what you think:
Mediterranean Quinoa Salad
(by Aviva Goldfarb, The Six O'Clock Scramble)
Prep + Cook = 20 minutes
4 servings
You can turn that powerhouse of a healthy grain, quinoa, into a light lunch or dinner with some flavorful additions. If you’d like even more flavor or color, try adding 1/2 cup finely diced yellow or white onion and/or finely diced carrots. Serve it alone or topped with yogurt, or over a bed of lettuce.
1 cup quinoa
1/4 cup olive oil
2 Tbsp. balsamic vinegar
1 Tbsp. fresh lemon juice (optional), or more to taste
3/4 cup sundried tomatoes, diced
1/3 cup pine nuts, toasted
3/4 cup crumbled feta cheese
1/2 cup flat-leaf parsley or basil, finely chopped (or more to taste)
15 pitted black or kalamata olives, chopped
Cook 1 cup quinoa according to the package directions. Remove it from the heat and fluff it with a fork.
In a medium bowl, combine the quinoa with all the other ingredients. Refrigerate it for at least 30 minutes and up to 2 days before serving.
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3 comments:
Dear Aviva,
You are such an inspiring cook! I love how you keep trying new ideas and then all of your subscribers get to reap the benefits. Thank you again and again.
Kathryn
We tried this salad and it's delicious! Kudos for cooking with quinoa - it's such a great source of protein. My only suggestion would be to clarify that the sundried tomatoes be packed in oil. We used the dry kind and they were too chewy.
I made this last week for a get together with friends an it was a huge hit! Fresh & delicious! I'd never cooked with quinoa before - easy to prepare and yummy to eat. I used sundried tomatoes not packed in oil and they were fine. I will use the oil packed next time for a little extra flavor. Can't wait to make it again!!
Thanks!
Gail F.
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