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Quinoa is a fairly new addition to our family’s menu but it’s something I’ve been incorporating more frequently because it makes a great blank canvas for lots of interesting flavors. It’s really healthy, full of protein and fiber, and relatively inexpensive. Add whatever cold-salad combination you love – roasted or pickled vegetables, cubed deli meats, different kinds of cheese (feta works great), or keep it simple with a great oil-based dressing and lots of fresh herbs.

Mediterranean Quinoa Salad

Serves 4

1 cup quinoa

8 oz fresh mozzarella, cubed

1 Tbsp. capers

2-3 basil leaves

1 cup cherry tomatoes, halved

½ cup pitted kalamata olives, sliced

1/3 cup extra virgin olive oil

Juice of ½ lemon

Salt and Pepper to taste

image_1Cook the quinoa according to package instructions.

image_4This is my preferred method: I use a 2:1 ratio of water to quinoa and cook it in salted water. Bring it to a boil, then cover with a lid and let simmer for about 20 minutes. Let the quinoa cool to room temperature.

image (2)In a large bowl, combine the cubed mozzarella, capers, basil leaves (chopped or cut into ribbons), halved cherry tomatoes and sliced olives.

image_6Squeeze ½ lemon directly into the bowl; I like to do this cut side up into the palm of your hand to catch any seeds.

Add the olive oil, salt and pepper (I usually go very light with the salt in this dish because the olives and capers are very salty)

Add the quinoa (cooled or room temperature) and stir everything to combine.

image_3 (2)image_1 (3)Enjoy!

Mediterranean Quinoa Salad
 
Author:
Recipe type: Salad, Vegetarian
Serves: 4
Ingredients
  • 1 cup quinoa
  • 8 oz fresh mozzarella, cubed
  • 1 Tbsp. capers
  • 2-3 basil leaves
  • 1 cup cherry tomatoes, halved
  • ½ cup pitted kalamata olives, sliced
  • ⅓ cup extra virgin olive oil
  • Juice of ½ lemon
  • Salt and Pepper to taste
Instructions
  1. Cook the quinoa according to package instructions.
  2. This is my preferred method: I use a 2:1 ratio of water to quinoa and cook it in salted water. Bring it to a boil, then cover with a lid and let simmer for about 20 minutes. Let the quinoa cool to room temperature.
  3. In a large bowl, combine the cubed mozzarella, capers, basil leaves (chopped or cut into ribbons), halved cherry tomatoes and sliced olives.
  4. Squeeze ½ lemon directly into the bowl; I like to do this cut side up into the palm of your hand to catch any seeds.
  5. Add the olive oil, salt and pepper (I usually go very light with the salt in this dish because the olives and capers are very salty)
  6. Add the quinoa (cooled or room temperature) and stir everything to combine.
  7. Enjoy!

 

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