Mediterranean Quinoa Salad

Tuesday, June 25, 2013

I found the original inspiration for this recipe here.  However, I've tweaked it some and for ease of sharing I'll post the recipe I'm using right here.

This salad looks lovely since it's colorful, you could totally tweak it with other summer veggies from your garden, it can be vegetarian or vegan, and would be great for taking to a potluck or cookout.  I have added some of this salad to big bowls of organic greens as well.  It works by itself or as a salad topper.

Did I mention that it's super duper easy to make, too?  You can't go wrong with this one.  (Unless you think green olives are "stinky" like my boys do.  Then you will not like this.  But for parents of children with an aversion to stinky olives, this is great, because nobody else will eat this up when you aren't looking!)

  • 1 cup dry quinoa
  • 2 cups water
  • 2 cups or more of cubed tomatoes
  • 1 cup of cubed cucumbers
  • 1/2 cup sliced green or black olives
  • 4 ounces feta cheese (about a half cup)  (or leave it out to have this be vegan)
  • 1 cup (or less) raw cashews
  • 1 tablespoon of the olive juice from the jar
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 tsp oregano
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  1. Combine the water and quinoa in a medium sized pot and bring to a boil. Reduce heat to simmer and let cook for about 15 minutes, or until the quinoa has absorbed all of the water. Fluff with a fork.
  2. Well the quinoa cooks make the dressing. Combine the olive oil, olive juice, garlic, oregano, salt and pepper in a small bowl. Mix well and set aside.
  3. In a large bowl, combine the cubed tomatoes and cucumbers and the sliced olives. Add quinoa and mix well. Drizzle the dressing on top and add cashews and feta cheese.  (or don't.)
  4. Toss everything together. Serve immediately or store in the fridge until serving.

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