Mediterranean Quinoa Salad

My dear friend Sarah from Spoon Fed has been encouraging me to try Quinoa in a recipe. I have never used it before, in fact I just learned how to pronounce the name (KEEN-wah), so I wasn’t sure what to expect. If you’re not familiar, it reminds me a bit of cous cous in the way you cook it. The two also have a similar texture. Quinoa is a source of protein, iron and riboflavin.

Sarah likes to use it in place of rice in stir fry, I decided to try it in a cold salad that I could use in a “Lunch For A Week” recipe. I gave the salad a mediterranean twist with some amazing heirloom tomatoes. They were beautiful, flavorful, and best of all… on sale! Always let the freshest produce in your grocery store be your guide when you’re trying to plan your meal.

1 Cup Quinoa
2 Cups Water
1 Small Carton Grape or Heirloom Tomatoes
1 Cucumber
1 Small Package of Feta
1/2 Cup Kalamata Olives
1/2 Cup of Red Onion

3 Tablespoons Olive Oil
1 Tablespoon Balsamic Vinegar
1 Teaspoon Oregano
Pinch of Salt
Couple Grinds of Pepper
Squeeze of Lemon Juice

Combine Quinoa and water, bring to a boil and reduce heat. Cook for 10-15 minutes until Quinoa as absorbed all the water.
Cut up Tomatoes, Cucumbers, and Onion. Combine in large bowl. Add Olives and Feta. Toss in cooked Quinoa and toss. Coat the mixture with dressing. Refrigerate until cold and ready to eat.

If you like this recipe, you may also like Mediterranean Orzo Salad.


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