A different kind of salad for us, and there were none of the mixed greens that we normally eat. Quinoa is not something we have had a lot of but we enjoyed it very much in today's salad. If you go here you will be able to see the original recipe.
Quick and Easy Mediterranean Quinoa Salad
1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoons balsamic vinegar
1/2 lemon, juiced
1/2 teaspoon dried oregano
1 teaspoon dried basil
2 teaspoons minced garlic
½ teaspoons each salt and pepper
4 to 5 cups cooked chilled quinoa
1-1/2 cups cherry tomatoes, halved
1 cucumber, diced
1 yellow pepper, diced
1/2 cup Kalamata olives, sliced
1/2 red onion, finely chopped
2/3 cup feta cheese, crumbled
If you have an empty jar with a lid (I keep an old pickle jar in the cupboard for this purpose), add olive oil, vinegars, lemon juice, oregano, basil, garlic, salt, and pepper to a jar or container. Put the lid on the jar and shake thoroughly to combine. Set aside.
In a large bowl, combine remaining ingredients and mix gently.
Just before serving, give the dressing another quick shake and pour over the salad. Mix gently to coat all ingredients. Serve immediately.
When preparing quinoa, 2 cups uncooked quinoa equates to about 4 to 5 cups cooked.
To make this a full meal, add grilled chicken or salmon and serve on top of the salad. Alternatively (if you don’t eat meat), add one can of rinsed chickpeas directly into the salad and mix together.
Quinoa (pronounced KEEN-wah) is the seed of the Chenopodium quinoa plant.
Since then, it has experienced a huge surge in popularity because of its high nutrient content and health benefits. It is also easy to grow in a range of conditions.
In fact, the year 2013 was named “The International Year of Quinoa” by the UN because of its valuable qualities and potential to fight world hunger.
Quinoa is also popular because it’s a gluten-free grain. This means people with celiac disease, wheat allergies or those who avoid gluten can consume it.”