Mediterranean Quinoa Salad
I came across a recipe similar to this, tweaked it to suit my tastes, and every time I’ve made it, it’s been amazing. It’s quick and easy, incredibly healthy, and makes plenty. It saves well too, so leftovers are a hit! Quinoa is a grain from South America, and I usually buy it at Trader Joe’s. It’s inexpensive, very nutritious, and cooks just like rice. It’s a great alternative to rice or couscous.
Dressing:
1/4 Cup of Red Wine Vinegar
1/4 Cup of Pomegranate Red Wine Vinegar (sold at Trader Joe’s – if you don’t have it, just use a 1/2 cup of the red wine vinegar)
2 tsp Olive Oil
4 Cloves of Garlic, chopped
Fresh Ground Salt and Pepper
Salad:
2 Red Bell Peppers
1 Green Bell Pepper
1 English Cucumber (I prefer the english cucumbers – the peels are edible, so it’s more nutritious, and they’re not nearly as tough as regular cucumbers)
1 Small Red Onion
1/2 cup of Pitted and Sliced Kalamata Olives
Handful of Fresh Basil
4 Cups of Cooked Quinoa
Make the dressing while the quinoa is cooking, then stash it in the fridge so the garlic flavor can be absorbed. Cook your quinoa, and let it chill in the fridge. Chop up the veggies and basil, then add vegetables to quinoa. Pour dressing over the salad and gently toss. Garnish with extra basil leaves. Enjoy!
Tags: Mediterranean, Quinoa, Veggies
