Enjoy this Mediterranean Quinoa Salad recipe.
As spring approaches, the body goes into a cleansing phase. Here is a nutrient-rich salad recipe that is gluten free, colorful and a good source of plant protein and anti-oxidants.
You can make it ahead for later and put in the fridge.
Ingredients:
1 cup uncooked quinoa
20 chopped kalamata olives
20 halved cherry tomatoes
½ chopped green and red pepper
½ cup of sliced cucumber
1/2 red onion diced
Feta – to taste
For The Dressing:
1/2 cup EVOO
1/4 cup red wine vinegar
2 garlic cloves
1 tbsp oregano
1 tsp dijon mustard
salt and pepper to taste
Directions:
Blend all dressing ingredients and set aside
Bring 1 cup quinoa and 2 cups of water to a boil in a medium saucepan.
Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork.
While quinoa is cooking chop all your veggies
Mix all ingredients in a large bowl until well incorporated and chill in the fridge for 30 minutes.
Serve and enjoy!
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