Monday, March 30, 2015

Mediterranean Quinoa Salad

I created this recipe for my beautiful 17-year-old daughter. She is a huge fan of Tabbouleh, and this Mediterranean Quinoa Salad has a lot of similarities.  This is simple, healthy and darn tasty!

1 1/2 C quinoa (I used the tri-color)
3 C water
1 yellow bell pepper, diced
1 cucumber, seeds removed and diced
2-3 Roma tomatoes, diced
2-3 green onions, sliced
One 4-ounce package feta
2 T fresh parsley, chopped
1 C whole kalamata olives (regular black olives will work)
1/2 C olive oil
Juice of 1 lemon
1/2 C red wine vinegar
1 teaspoon dried oregano
Salt & pepper, to taste

Put the quinoa and the water in a pot and bring it to a boil. Cover the pot, reduce the heat, and cook for about 15 minutes or until the water is gone.  Let it cool to room temperature.

Whisk together the olive oil, parsley, vinegar, oregano, juice of the lemon, and salt & pepper to taste.  Stir the quinoa, the dressing, and the remaining ingredients together.  You can eat it right away or refrigerate it.  This tastes even better the next day!

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