Judys Mediterranean Quinoa Salad |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 18 |
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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. Ingredients:
1 14 oz. package quinoa |
1 1/2 quart water |
4 large cloves garlic, crushed |
1/2 cup green onions, chopped |
3/4 cup carrots, diced small |
1/2 cup celery, chopped small (include the tops, adds additional flavor) |
3 tbls fresh mint, chopped |
2 tbls cilantro, chopped |
1 cup flat-leaf parsley, chopped |
2 cups arugula |
zest from 2 large lemons |
1/2 cup freshly squeezed lemon juice (2 large lemons) |
1/2 cup extra virgin olive oil |
1/2 cup toasted pine nuts |
1 cup dried cranberries |
1/2 cup black olives, pitted |
1/2 cup crumbled feta cheese (i used the basil and tomato flavored feta) |
salt and freshly ground pepper to taste |
note: this recipe serves 18 if you are serving a 1/3 cup of this salad as a side dish. |
Directions:
1. 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.
2. 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.
3. 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.
4. Refrigerate for at least 1 hour before serving to allow the flavors to meld and develop.
5. “*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
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