Sunday, November 13, 2011

Mediterranean Quinoa Salad

Quinoa pronounced "keen-wa" is a high quality protein grain. This is the first time I have made anything with this grain and it turned out wonderfully. Quite nutritious also with 6 grams of protein for 1/4 cup. I am always looking to try new ingredients not that this is new because it has been around for some time just never ventured out to far. It is also quick and easy to prepare.

Mediterranean Quinoa Salad
Servings 8


  • 2 cups water
  • 2 cubes chicken bouillon
  • 1 clove garlic, smashed ( I put 3 cloves because I like garlic)
  • 1 cup uncooked quinoa
  • 1 large red onion, diced
  • 1 large green bell pepper, diced
  • 1/2 cup chopped kalamata olives
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh chives
  • 2/3 cup fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • 1/4 cup olive oil


  1. Bring the water, bouillon cubes, and garlic to a boil in a saucepan. Stir in the quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes. Discard the garlic clove and scrape the quinoa into a large bowl.
  2. Gently stir the , onion, bell pepper, olives, feta cheese, and chives, into the quinoa. Drizzle with the lemon juice, balsamic vinegar, and olive oil. Stir until evenly mixed. Serve warm or refrigerate and serve cold.

Chop all the veggies while Quinoa is cooking so you can just throw it together when it is done. I chose to make mine a cold salad. 

The salad has so many different tastes and textures it will really keep your taste buds working. You may also add some chicken to add a little more flava and texture. 

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