2 c. water or vegetable broth
1 c. rinsed uncooked quinoa
1/3 c. chopped red onion
1 medium yellow pepper, chopped
1 medium tomato, seeded and chopped
1/2 c. chopped kalamata olives
3 T. chopped fresh parsley
1 t. dried crushed basil or
1 T. chopped fresh basil
1-2 cloves of garlic, minced
1/3 c. lemon juice
1/4 c. olive oil
1/4 c. balsamic vinegar
sea salt, to taste
pepper, to taste
Cook quinoa according to package directions using water with 1/4 t. salt or broth and quinoa. Scoop into a bowl and gently mix in onion, pepper, tomato, olives, parsley, basil and garlic. In a separate cup, combine lemon juice, oil and vinegar. Pour over salad and mix. Salt and pepper to taste.
Refrigerate for at least 4 hours or overnight before serving to blend flavors. Serve on mixed greens if desired.
- Add chopped cooked chicken to the salad.
- Add 1/2 c. cooked asparagus cut in 1 inch pieces.
- If you eat dairy, add 1/4 - 1/2 c. feta cheese or use appropriate alternative.
- Cucumber is a nice addition to this recipe also. I add it at the end and just to the part of the salad that will be eaten since it doesn't keep as well as the rest of the salad.
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