Quinoa Mediterranean Salad
1 cup quinoa
2 cups water or vegetable broth
2 cloves garlic, minced
1/2 cup scallions, chopped
11/2 cups cherry tomatoes, halved
1 cup cucumber, peeled and chopped
1/2 cup radish, chopped
2 tablespoons fresh mint, chopped
4 tablespoons fresh cilantro, chopped
1 cup flat leaf Italian parsley, chopped
1/4 cup freshly squeezed lemon juice
1/4 cup extra virgin olive oil or walnut oil
3/4 cup sliced black olives
1/2 cup crumbled feta cheese
sea salt to taste
freshly ground black pepper, to taste
Serves 4-6
Place quinoa in a fine mesh strainer, place under running water and rinse until the water
runs clear. Drain well and place in 11/2 quart saucepan. Add 2 cups water or broth and
bring to a boil. Cover and simmer on low for 15-20 minutes until the liquid is absorbed
and the quinoa is fluffy. Let cool and place in mixing bowl.
Mix in the garlic, scallions, tomatoes, cucumber and radish.
Add the fresh herbs, mint, cilantro, Italian parsley.
Stir in the lemon juice and extra virgin olive oil. Gently fold in the feta crumbles and
olives. Season with sea salt and freshly ground pepper to taste.
Cover and refrigerate 30 minutes or overnight to chill and allow flavors to blend.
To serve, place a bed of spinach greens on a salad plate and mound the quinoa salad on top.
3918 Ruger Drive • Royse City, Texas 75189 • 888.442.2124
http://www.bioinnovations.net/
http://www.bioinnovations.net/