Mediterranean Quinoa Salad
Servings
2Serving size
about 2 1/2 cups saladThis recipe can be multiplied and makes good leftovers even after being assembled.
Ingredients
| 1 cup Water |
| 1/2 cup Quinoa, uncooked |
| 1 Tbsp. Olive oil |
| 1 Tbsp. White wine vinegar |
| 2 tsp. Dijon mustard |
| 1/16 tsp. Salt |
| 1 to taste Black pepper |
| 1/4 tsp., leaves Dried basil |
| 1/4 tsp. Dried marjoram |
| 1/4 tsp., leaves Dried oregano |
| 1/4 tsp., ground Dried tarragon |
| 2 tsp.. Honey |
| 2 cup shredded Romaine lettuce (sliced thinly crosswise) |
| 1/2 large Yellow bell peppers (diced) |
| 1/2 medium Red bell peppers (diced) |
| 2 large Green onions (thinly sliced crosswise) |
| 16 cherry Grape or cherry tomatoes (sliced in half lengthwise) |
| 2 Tbsp Pistachios, shelled (gently crushed) |
| 2/3 15 ounce can Canned no salt added white beans (1 cup beans)(drained and rinsed) |
| 4 large Green olives (black olives, slivered) |
| 2 tsp.. Capers |
| 1 1/2 ounce Feta cheese (crumbled) |
Instructions
When the water boils, add the quinoa, stir, cover, and reduce the heat to simmer.
Cook the quinoa for about 15 minutes or until all the water is absorbed.
Turn off the heat and let the quinoa stand, covered, for 5 minutes.
Place the cooked quinoa in a bowl and place in the refrigerator to chill.
Place the olive oil, vinegar, mustard, salt, pepper, basil, marjoram, oregano, tarragon, and honey in a bowl
Whisk until smooth, then place the bowl in the refrigerator to chill.
As you cut up the other vegetables (the lettuce, yellow and red bell peppers, green onions, and tomatoes), place them in a large mixing bowl with the beans, pistachios, olives, and capers.
When the quinoa is chilled, add it and the dressing to the bowl with the vegetables.
Fold together gently.
Divide the salad between two bowls, sprinkle half the feta over each salad, then serve.
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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
This is a great salad for warm days. The simple Dijon vinaigrette blends perfectly with the veggies, nuts, and beans. That is complemented by the sharp tang of the olives, capers, and feta cheese. All of this is a great marriage with the nutty quinoa.
Quinoa makes the perfect addition to any salad. It is a complete protein – meaning you don’t have to add any meat – and the nutty flavor and chewy texture complement veggies perfectly.
If you are going to make this in advance, such as the night before a summer picnic, wait to fold in the lettuce until the last minute.