Coumadin Safe Greek Quinoa Salad
Servings
2Serving size
about 2 cups saladThis recipe can easily be multiplied and makes great leftovers.
Ingredients
| 2 cup Water |
| 1/2 cup Quinoa, uncooked |
| 1 Small Shallots, raw (minced) |
| 1 Tbsp. Olive oil |
| 2 Medium stalk Celery, raw (diced) |
| 4 ounce Grape or cherry tomatoes (halved) |
| 8 large black olives (sliced) |
| 1 Tbsp., drained Capers |
| 1 Tbsp. White wine vinegar |
| 2 ounce Feta cheese (finely diced or crumbled) |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
Instructions
When the water boils add the quinoa.
Reduce the heat to a high simmer. Cover the pan partially.
Cook until the water is almost evaporated.
Stir occasionally.
When the quinoa is done turn off the heat and cover.
After about 5 minutes remove the quinoa to a large mixing bowl.
Add the minced shallot to the bowl, fold together and place in the refrigerator.
When the quinoa is cool add the olive oil, celery, pepper, tomatoes, olives, capers, vinegar, feta cheese, salt, and pepper.
Fold together until well blended.
Chill well.
The salad is best if it is chilled overnight before eating.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Quinoa is one of the best ingredients for making salads. There is so much to love with a great crunchy texture and nutty flavor along with tons of fiber and great quality protein.