Mediterranean and Quinoa Salad
Quinoa, an ancient grain, is higher in protein than any grain. And, it provides all the essential amino acids, making it a
complete protein.
Makes 6-8 portions as a first course.
I love this salad! Not only is it delicious and nutritious, but, oh, so colorful, too! I have brought this salad many times to various potluck gatherings. Each time that I do, at least three people ask me for the recipe. And it’s so simple to make that it has even become a favorite when camping!
Ingredients:
1 cup quinoa (I like tricolor for more color)
2-3 Tablespoons organic extra virgin olive oil
1 can garbanzo beans, drained
1 ½ teaspoons dried oregano
¼ pound green beans, trimmed
¾ cup Kalamata or Nicoise olives, pitted and chopped
2 Tablespoons capers, drained
8 cherry tomatoes (I use a combination of red, orange, and yellow), halved
1 cucumber, sliced in rings and then quartered
1 lemon, juiced
Sea salt, to taste
Freshly ground pepper, to taste
Directions
1. Pepper quinoa according to package directions. (That said, I like to toast the quinoa first by simply heating it dry in the cooking pan before adding the water. You will hear and see it starting to pop.)
2. In a separate pot, bring water to a boil. Add green beans and cook until tender, about 3-5 minutes. Drain and cool with cold water. Cut into small 1/4# pieces.
3. In a large bowl, combine all ingredients except the quinoa. Adjust seasonings as desired.
4. Just before serving, stir in couscous. OR, alternatively, place quinoa on the plate and then add the veggie mixture on top.
Can be served warm or at room temperature, making it a great make ahead recipe.
Recipe by Lisa Tremont Ota.
Fun Food Facts: Because of its high healthy fat content, raw quinoa should be stored in the fridge or freezer so it doesn't go rancid. Cooked quinoa can be stored in the fridge for a few days, or in the freezer for up to 1 month.
I love this salad! Not only is it delicious and nutritious, but, oh, so colorful, too! I have brought this salad many times to various potluck gatherings. Each time that I do, at least three people ask me for the recipe. And it’s so simple to make that it has even become a favorite when camping!
Ingredients:
1 cup quinoa (I like tricolor for more color)
2-3 Tablespoons organic extra virgin olive oil
1 can garbanzo beans, drained
1 ½ teaspoons dried oregano
¼ pound green beans, trimmed
¾ cup Kalamata or Nicoise olives, pitted and chopped
2 Tablespoons capers, drained
8 cherry tomatoes (I use a combination of red, orange, and yellow), halved
1 cucumber, sliced in rings and then quartered
1 lemon, juiced
Sea salt, to taste
Freshly ground pepper, to taste
Directions
1. Pepper quinoa according to package directions. (That said, I like to toast the quinoa first by simply heating it dry in the cooking pan before adding the water. You will hear and see it starting to pop.)
2. In a separate pot, bring water to a boil. Add green beans and cook until tender, about 3-5 minutes. Drain and cool with cold water. Cut into small 1/4# pieces.
3. In a large bowl, combine all ingredients except the quinoa. Adjust seasonings as desired.
4. Just before serving, stir in couscous. OR, alternatively, place quinoa on the plate and then add the veggie mixture on top.
Can be served warm or at room temperature, making it a great make ahead recipe.
Recipe by Lisa Tremont Ota.
Fun Food Facts: Because of its high healthy fat content, raw quinoa should be stored in the fridge or freezer so it doesn't go rancid. Cooked quinoa can be stored in the fridge for a few days, or in the freezer for up to 1 month.