Judys Mediterranean Quinoa Salad
From linda2230 15 years ago
- 20 minutes to make
- Serves 18
This is a delicious healthy salad. It contains quinoa which is a complete protein that is an excellent source of Iron and Phosphorus; and, a good source of Fiber and Riboflavin. It also is rich with vegetables, herbs, fruit and pine nuts. Read more It is a wonderful side dish or could also serve as a main dish because of the wonderful ingredients. I hope you enjoy this as healthy salad. See less
Ingredients
- 1 14 oz. package quinoa shopping list
- 1 ½ quart water shopping list
- 4 large cloves garlic, crushed shopping list
- ½ cup green onions, chopped shopping list
- ¾ cup carrots, diced small shopping list
- ½ cup celery, chopped small (include the tops, adds additional flavor) shopping list
- 3 tbls fresh mint, chopped shopping list
- 2 tbls cilantro, chopped shopping list
- 1 cup flat-leaf parsley, chopped shopping list
- 2 cups arugula shopping list
- Zest from 2 large lemons shopping list
- ½ cup freshly squeezed lemon juice (2 large lemons) shopping list
- ½ cup extra virgin olive oil shopping list
- ½ cup toasted pine nuts shopping list
- 1 cup dried cranberries shopping list
- ½ cup black olives, pitted shopping list
- ½ cup crumbled feta cheese (I used the basil and tomato flavored feta) shopping list
- salt and freshly ground pepper to taste shopping list
- NOTE: This recipe serves 18 if you are serving a 1/3 cup of this salad as a side dish. shopping list
How to make it
- Rinse quinoa thoroughly by running fresh water over the quinoa in a pot and draining. “Rinsing is recommended to wash away any naturally occurring bitter tasting saponins remaining after processing.*” Place quinoa and water in a saucepan and bring to a boil, then reduce heat and simmer until all of the water is absorbed (10-15 mins.). When done, the grains will be translucent and the outer germ layer will separate. You will end up with approximately 3 cups of cooked quinoa.
- Add the lemon zest while the quinoa is still warm, this will enhance the flavor of the natural oils from the lemon zest. Let quinoa cool to room temperature, then transfer to a serving bowl.
- After quinoa has cooled to room temp, mix in the garlic and scallions thoroughly, then add the remaining chopped herbs, vegetables, dried cranberries, and toasted pine nuts. Finally, mix in the feta cheese and kalamata olives and season with salt and freshly ground pepper.
- Refrigerate for at least 1 hour before serving to allow the flavors to meld and develop.
- “*Saponins are soap-like substances that occur on the outside of the quinoa grains. It is believed they are put there by nature to deter insects and birds.” “Quinoa was a staple a staple of the ancient Incas and means” the mother grain”. It’s high in iron and has a distinctive flavor and fluffy texture. You can use it in casseroles, pilafs, salads and in baking recipes. Have fun creating your own recipes with this wonderful grain. Judy
Quinoa
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Cooked Quinoa
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Other Ingredients
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Basil Tomato Feta Cheese
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The Rating
Reviewed by 8 people-
I love this salad! It's calling my name! Great spices and ingredients here, thanks!
juels
in Clayton loved it
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wondeful salad thanks high5
momo_55grandma
in Mountianview loved it
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I love quinoa and am always trying to find new ways to use it. I love the ingredients in this salad and it looks so pretty in your picture. I am saving this one and hope to try it in the future. Thanks for sharing! - Natalie
fizzle3nat
in Waterville loved it
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