Mediterranean Quinoa Salad – a versatile healthy and very nutritious recipe that can be served hot as a side dish or cold as a terrific alternative to pasta salad.
This Mediterranean quinoa salad recipe shows that 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.
The leftovers were served as a cold quinoa salad the next day and was just as delicious. For extra flavour we sometimes add some crumbled feta cheese too.
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For a great Sunday or even weekday dinner idea try:
- 1 cup quinoa
- 1/2 tsp salt
- 1 1/2 cups water
- 2 diced tomatoes
- 1 cup diced bell peppers
- 1 cup diced cucumber
- 1 cup chopped kalamata olives
- 1/4 cup chopped green onion
- 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
Bring the water, salt and quinoa to a boil over low heat.
Cover and simmer slowly for 15 to 20 minutes until the grains are cooked but still a little firm to the bite.
Remove from heat and add the tomatoes, peppers, cucumber, olives and green onion.
Toss everything together with the Lemon Oregano Dressing.
Whisk together the olive oil, honey, lemon zest, oregano, salt and pepper.
Pour over the salad while warm and toss very well.
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