Mediterranean Quinoa Salad
- yield: 6 servings
- prep time: 10 min
- wait time:
- cook time: ~20 min
- total time:
Toasted golden quinoa tossed in the best tangy Mediterranean inspired balsamic dressing, colourful veggies and some salty feta cheese for the perfect summer side salad.
Ingredients:
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1 1/2 cups raw golden quinoa
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6 cups broth (vegetable or chicken)
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1 1/2 cups cucumber, sliced and quartered
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1 1/2 cups cherry tomatoes, quartered
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2/3 cup feta cheese, crumbled
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1/2 yellow/orange bell pepper, chopped
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1/4 cup shallot or red onion, diced
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2 tbsp fresh oregano leaves
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<em>Mediterranean Balsamic Dressing:</em>
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1/2 cup olive oil
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1/2 lemon, juiced (~2 tbsp)
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1 tsp balsamic fig vinegar
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1 tsp dried Italien herbs
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1/2 tsp dried oregano
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1/2 tsp maple syrup
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1 tsp garlic, minced (~1 clove)
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salt and pepper, to taste
Directions:
1. In a pot on the stove, toast the quinoa over medium heat for 5-7 minutes. Stir occasionally to prevent the quinoa from burning. It's done toasting when a nutty fragrance is emitted.2. Add 6 cups of broth to the quinoa and bring it to a boil over high heat. Cook the quinoa a minute or two less than the recommended timing for al dente firmness.
3. Drain the quinoa into a fine-mesh sieve. Let cool for 10 minutes then transfer it to a container in the fridge to cool. Steps 1-3 can be done up to two days ahead of time.
4. In a bowl or measuring cup, whisk all the dressing ingredients together and set aside.
5. In a medium-sized bowl, combine the chilled quinoa, cucumber, bell pepper, shallot, cherry tomatoes, feta and the dressing. Stir together until combined and coated in the dressing. Garnish with extra fresh oregano leaves and serve. Store leftovers in the fridge for up to 3 days.