Mediterranean Quinoa Salad
The members of the salad assemble!
This is the most important thing you must do, other than eat the salad.
RINSE THE QUINOA!!! At least a few times, otherwise it will be bitter.
YUCK!
Bring the broth to a boil, add the RINSED quinoa.
The chopped ingredients for the dressing—which is YUMMO!!
Here it is!
It really is yummo!
The some of the members have been chopped!
The final product is absolutely delish!
Seriously—-REALLY GOOD!
Mediterranean Quinoa Salad
3 cups chicken or vegetable broth
1 ½ cups quinoa rinsed very well!
2 Tbs dill minced
3 cloves garlic-minced
1/4 cup extra virgin olive oil
Juice of 1 lemon juice
¼ c white wine vinegar
Salt and pepper to taste
1 cup cherry tomatoes
1 English cucumber diced skin on
½ small red onion finely diced
½ cup kalamata olives
½ c artichoke hearts chopped
5 oz feta cheese
Combine the dill, garlic, olive oil, lemon juice, vinegar, salt and pepper in a bowl and whisk. Mix it up and taste for seasoning.
Bring the broth to a boil in large sauce pan. Add the rinsed quinoa and stir well. Bring back to boil then reduce head to medium-low and simmer, stirring occasionally for 15 to 20 minutes or until the liquid is absorbed. Cool in a large bowl. Add the cherry tomatoes, cucumber, red onion, kalamata olives and artichoke hearts and dressing, toss. Top with the feta cheese.
{ 2 comments… read them below or add one }
This stuff is freakin’ awesome! It tastes great the way Min prepares it as a cold salad, and wow – 6 grams of protein in a quarter cup. And, it’s a COMPLETE protein. We need some more of this stuff! I love it.
That sounds and looks great for summer! Yummy yummy in the tummy!