MEDITERRANEAN QUINOA SALAD
Not only is it simple, simple, but it’s packed full of tasty vegetables, crunchy textures, and delicious flavors. That dressing? Yeah, it’ll only take you about 3 1/2 minutes to shake together. I’m telling you, this Mediterranean quinoa salad is the perfect summer side dish
INGREDIENTS:
SALAD:
- 2/3 cup uncooked quinoa
- 1 1/3 cups chicken broth (I use low-sodium)
- 1 cup chopped olives (6-ounce can, drained and sliced in half)
- 1 cup diced roasted red bell peppers (8-ounce jar, drained)
- 1 cup diced cucumbers, about 8 ounces
- 1 cup chopped tomatoes, about 8 ounces (I use cherry tomatoes and cut in half)
- 2-3 green onions, finely chopped
- 1/4 to 1/3 cup chopped fresh cilantro or basil
- 1/2 cup (or more to taste) feta cheese, crumbled, about 4 ounces
DRESSING:
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 clove garlic, finely minced or pressed through a garlic press
- Pinch of dried oregano
- Salt and pepper to taste, start with about 1/4 teaspoon each and add more, if needed
DIRECTIONS:
- Rinse the quinoa very well in a fine mesh strainer; drain well. Combine the quinoa and broth in a saucepan and bring to a simmer. Cover, reduce the heat to medium-low, and cook for 14-15 minutes until the quinoa is tender and the liquid is absorbed. Let it rest off the heat, covered, for 10-15 minutes. Fluff with a fork and let cool to room temperature (see note about using already cooked quinoa).
- .....................
For full recipe : https://www.melskitchencafe.com
0 Response to "MEDITERRANEAN QUINOA SALAD"
Posting Komentar