Mediterranean Herb Quinoa Salad
Think of this as a cousin of tabbouleh with even more layers of flavor - perhaps a Greek cousin thanks to the olives, roasted red peppers, and feta.
- 1 cup quinoa, soaked at least 1 hour and rinsed
- 2 cloves garlic, crushed, grated, or pressed
- 1/4 cup extra-virgin olive oil
- 1/4 cup freshly squeezed lemon juice (about 1 to 2 lemons)
- 1 pinch sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup finely chopped scallions
- 1 cup quartered grape or cherry tomatoes
- 1 cup cubed cucumber
- 1/2 cup finely chopped radish
- 2 tablespoons finely chopped fresh mint
- 2 tablespoons finely chopped fresh cilantro
- 1 cup finely chopped fresh parsley
- 1 handful arugula, finely chopped
- 2 tablespoons finely chopped roasted red peppers
- 1/4 cup finely chopped pitted kalamata olives
- 1/4 cup crumbled feta cheese
- Bring 2 cups water to a boil, add quinoa, and reduce to medium heat. Let simmer about 20 minutes until all water is absorbed and quinoa is tender. Transfer to a mixing bowl and let cool to room temperature. (You can refrigerate to cool more quickly. You can prepare quinoa up to four days in advance and keep in an airtight glass container in the refrigerator.)
- Meanwhile mix garlic, olive oil, lemon juice, salt, and pepper in a small bowl and set aside.
- When quinoa is cool, toss with dressing and remaining ingredients until well combined. Refrigerate at least 30 minutes before serving to allow flavors to develop and blend.
- Recipe provided by ElizabethRider.com
Per serving: 354 kcal cal., 21 g fat (4 g sat. fat), 313 mg sodium, 5 g fiber, 9 g pro., 126 mg calcium, 4 mg iron. Percent Daily Values are based on a 2,000 calorie diet