Name: Mediterranean Quinoa Salad
Yield: Yield: 8 servings.
Ingredients: 3 Tbsp extra-virgin olive oil; 3 cups water or vegetable broth (low-sodium or regular); 1½ cups quinoa; 2 cloves garlic; ¼ cup fresh parsley or coriander; ½ to ¾ cup sliced black olives; salt and pepper to taste; 3 Tbsp lemon juice; 2 or 3 mini English cucumbers (or ½ English cucumber), cut in chunks; 24 cherry tomatoes, halved; ½ cup crumbled feta cheese; 1 red bell pepper, cut in chunks; 2 Tbsp fresh basil; 2 Tbsp fresh dill; ½ red onion, cut in chunks (or 4 green onions)

Preparation info

Yield:
8
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

You can make this refreshing salad with other grains such as couscous or rice instead of quinoa, but not for Passover. To keep it dairy-free, just omit the feta cheese.

Ingredients

3 cups water or vegetable broth (low-sodium or regular)
1½ cups

Method

Bring broth to a boil in a medium saucepan over high heat. Place quinoa in a fine-mesh strainer and rinse under cold running water for 1 to 2 minutes, until water runs clear. (Rinsing removes the bitter coating.) Drain well.

Add quinoa to boiling liquid. Reduce heat to low and simmer, covered, for 15 minutes, until liquid is absorbed. Don’t overcook. Remove from heat and let stand, cove

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Mediterranean Quinoa Salad

Ingredients

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