Mediterranean Quinoa Salad

Mediterranean Quinoa Salad

Quinoa seems to be everywhere these days and for good reason. It is a high protein, low-fat, gluten free and is also high in essential minerals like iron and magnesium. We have been using it for a while now at our house as a more nutritious substitute for rice and sometimes pasta. I actually prefer the taste and firmer texture to rice or couscous. This recipe is one that we always made with couscous and have now adapted to quinoa. The great thing about this recipe is that it can be served hot or cold. We served it hot as a side dish with some chicken souvlaki and tzatziki last week and the leftovers served as a cold quinoa salad the next day and was just as delicious. For extra flavor we sometimes add some crumbled feta cheese too.



Serves 6

Bring to a boil over low heat:

• 1 cup quinoa
• 1/2 tsp salt
• 1 1/2 cups water

Cover and simmer slowly for 15 to 20 minutes until the grains are cooked but still a little firm tot he bite.

Remove from heat and add:

• 2 diced tomatoes
• 1 cup diced bell peppers
• 1 cup diced cucumber
• 1 cup chopped kalamata olives
• 1/4 cup chopped green onion

Toss everything together with the Lemon Oregano Dressing.

Lemon Oregano DressingWhisk together well:

• 1/4 cup extra virgin olive oil
• 2 tbsp honey
• juice and finely minced zest of one lemon
• 2 tbsp chopped fresh oregano (or 1 tbsp dried oregano)
• 1/2 tsp kosher salt
• 1/2 tsp black pepper

Mediterranean Quinoa Salad

Quinoa seems to be everywhere these days and for good reason. It is a high protein, low-fat, gluten free and is also high in essential minerals like iron and magnesium. We have been using it for a while now at our house as a more nutritious substitute for rice and sometimes pasta. I actually prefer the taste and firmer texture to rice or couscous. This recipe is one that we always made with couscous and have now adapted to quinoa. The great thing about this recipe is that it can be served hot or cold. We served it hot as a side dish with some chicken souvlaki and tzatziki last week and the leftovers served as a cold quinoa salad the next day and was just as delicious. For extra flavor we sometimes add some crumbled feta cheese too.



Serves 6

Bring to a boil over low heat:

• 1 cup quinoa
• 1/2 tsp salt
• 1 1/2 cups water

Cover and simmer slowly for 15 to 20 minutes until the grains are cooked but still a little firm tot he bite.

Remove from heat and add:

• 2 diced tomatoes
• 1 cup diced bell peppers
• 1 cup diced cucumber
• 1 cup chopped kalamata olives
• 1/4 cup chopped green onion

Toss everything together with the Lemon Oregano Dressing.

Lemon Oregano DressingWhisk together well:

• 1/4 cup extra virgin olive oil
• 2 tbsp honey
• juice and finely minced zest of one lemon
• 2 tbsp chopped fresh oregano (or 1 tbsp dried oregano)
• 1/2 tsp kosher salt
• 1/2 tsp black pepper