mediterranean quinoa salad

January 15, 2013


Did you guys see that incredibly ridiculous, slightly funny, basically true YouTube video last year that’s based around a Whole Foods parking lot on the Westside of LA? Well if not, you should. It will hopefully make you laugh on this Tuesday morning, and also inspire you around the 2:24 mark to make some quinoa! Matthew is always touting quinoa’s superfood greatness so it has become quite the staple over at our place. This salad is incredibly easy to make, as you’ll see below with the four lines of directions. It makes a perfect lunch or light dinner, and there are so many mix-in possibilities. We’ve made this recipe twice in the past week so you better believe it’s good!

Mediterranean Quinoa Salad makes 4 servings

1/2 cup of dry quinoa
2 Tablespoons olive oil
1 Tablespoon fresh lemon juice
1 Tablespoon apple cider vinegar
1/2 shallot, minced
1 tsp dried oregano
1/2 Tablespoon Dijon mustard
sea salt and freshly ground black pepper, to taste
1/2 cup flat leaf parsley, chopped
2 scallions, sliced thinly
1/4 cup kalamata olives, pitted and shipped
1/2 cup tomatoes, chopped
2 Tablespoons capers, drained
2 ounces feta cheese, crumbled
1/4 cup cucumbers, chopped

Cook quinoa according to package. Set aside.
Whisk olive oil, lemon juice, vinegar, shallot, oregano, mustard, and sea salt until smooth.
Pour vinaigrette over quinoa and stir until blended. Add parsley, scallions, olives, tomatoes, capers, cheese and cucumbers. Stir and serve!

Are you a fan of quinoa? I’ll admit it take me awhile to come around to it, so if you’re a little skeptical I’d definitely recommend trying this recipe!
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