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Quinoa Salad quinoa water cucumber red cherry tomatoes chives mint parsley calamata olives Feta pine nuts dressing extra-virgin olive oil fresh squeezed lemon juice salt
Viewed: 135 - Published at: 8 years agoIngredients
- Rainbow Quinoa Salad
- 1 cup quinoa
- 2 cups water
- 1 cup cucumber, diced
- 1 cup red, orange and/or yellow pepper, diced
- 1 cup cherry tomatoes, quartered
- 1/4 cup chives, diced
- 1/4 cup mint, chopped
- 1 cup parsley, chopped
- 1/2 cup calamata olives, halved
- 1 cup feta, crumbled
- 1/2 cup pine nuts, toasted
- Dressing
- 1/4 cup extra virgin olive oil
- 1/4-1/3 cups fresh squeezed lemon juice
- salt and pepper to taste
Method
- 1. Rinse quinoa in fine strainer.
- 2. In a pot bring water and a dash of salt to a boil and add quinoa.
- 3. Reduce heat to low and simmer covered for 20 minutes or until grains are fluffy and water is absorbed.
- 4. Fluff quinoa with a fork; cover and let sit for 10 minutes.
- 5. Transfer the quinoa into a large bowl and combine all ingredients.
- 6. Whisk dressing ingredients to combine then add to salad and mix gently.
- The inspiration for this recipe was a basic quinoa tabouleh, compliments of The Institute for Integrative Nutrition (http://www.integrativenutrition.com/connect/recipes/grains/quinoa-tabouleh), which I embellished over time to add flavor, color, pizzaz and joy!
