Mediterranean Quinoa Salad

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

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

Gluten-free
Vegetarian
Mediterranean

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