Some of my favorite dishes to make in the summer are fresh salads using as many vegetables and fruits as I can. I just love all the produce that's in season right now. When we were first married, I totally went on a quinoa kick and made up so many different recipes every week and maybe I over did it on my quinoa intake because I haven't made it in so long until I was craving a yummy greek style salad this week and thought a delicious mediteranean quinoa salad would do the trick. The best part about making up quinoa is that it will last for a couple days and is the perfect lunch or dinner, plus it's so healthy for you. Hope you love this salad as much as me.
| INGREDIENTS |
1 cup quinoa, rinsed
1 1/2 cups water
1 cup tomato, sliced
1 cup cucumber, sliced
1/4 cup red onion, diced
1 avocado peeled and diced
1/4 cup kalamata olives
1/4 cup feta, crumbled
1 [15 oz] can chickpeas, drained and rinsed
3 tablespoons lemon juice [1 lemon] or red wine vinegar
3 tablespoons extra virgin olive oil
1/2 teaspoon oregano
1 clove garlic, grated
salt and pepper to taste
| DIRECTIONS |
1 | Bring the quinoa and water to a boil, reduce the temperature to medium-low and simmer, covered, until the liquid has been absorbed, about 15 minutes, and let sit covered for 5 minutes before letting it cool.
2 | Meanwhile, prepare the remaining ingredients.
3 | Mix the quinoa, tomatoes, cucumber, red onion, olives, avocado, feta and chickpeas and toss in the mixture of lemon juice, oil, oregano, garlic, salt and pepper. [you can also add other mediterranean inspired ingredients like roasted red peppers, sun dried tomatoes, or artichoke hearts]
tip: cook the quinoa a day ahead to save time
original recipe from Closet Cooking