Mediterranean Quinoa Salad

 

Mediterranean Quinoa Salad | Delish

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Mediterranean Quinoa Recipe

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Mediterranean Quinoa Salad Recipe

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MEDITERRANEAN QUINOA SALAD

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Ingredients 1cupuncooked quinoa 2cupswater 1/4cupred onion, diced 1/2 3/4lemon, squeezed 1/4cupabout 10 kalamata olives, pitted and sliced 2tbspextra virgin olive oil 2cupscucumber, peeled and diced. For the dressing: 3 tablespoons. olive oil. 2 tablespoons. red wine vinegar. 1/2 teaspoon. dried oregano. 1/2 teaspoon. kosher salt, plus more as needed.

1/4 teaspoon. freshly ground black pepper. In a large bowl combine quinoa, cucumber, tomatoes, onion, avocado, feta and parsley. Make dressing: In a medium bowl, combine olive oil, vinegar, honey and garlic. Season with salt, red pepper. This crowd-pleasing Mediterranean Quinoa Salad is loaded with quinoa, cucumbers, tomatoes, purple onion, red bell peppers, artichoke hearts, kalamata olives and lots of fresh basil.

It makes a delicious light lunch or side salad to serve at barbecues and potlucks. This Mediterranean salad has three types of beans-green beans, garbanzo beans, and white cannellini beans, along with the quinoa. It also has cucumbers, tomatoes, bell peppers, red onion, kalamata olives, feta cheese, and fresh basil.

You will love all of the color and flavors. Mediterranean quinoa salad with tomato, cucumber, feta cheese and Kalamata olives. Packed with protein, fiber and flavor it makes easy healthy. Easy Mediterranean Quinoa Salad.

This recipe is just one of the easy-to-make-and-prep meals that I’ve started adding to my back-to-school lunch plan: Easy Mediterranean Quinoa Salad. This cold salad features fresh vegetables, a hearty and protein-packed grain, olives, and feta cheese! Because a salad just isn’t a salad without cheese. Mediterranean Quinoa Salad This Mediterranean Quinoa Salad is made with fresh herbs and vegetables and topped with a lemon dressing for a refreshing and hearty summertime salad. Jump to Recipe Print Recipe This post contains affiliate links.

Place quinoa and water in a medium pot. Bring to a boil then reduce heat to low and simmer covered for about 15 minutes, or until quinoa is cooked through. Fluff with a fork. Whisk together the dressing ingredients and set aside. Place cucumber, pepper, red onion, tomatoes, feta, olives, and parsley in a large bowl.

Add cooked quinoa, stirring to combine. This recipe starts with cooked quinoa, with is mixed with a variety of fresh vegetables, olives, chickpeas, feta cheese and herbs. A homemade dressing is drizzled over the top, then you can either eat your salad immediately or put it in the fridge to chill for later.

List of related literature:

WHY THIS RECIPE WORKS: We wanted to feature the delicate texture and nutty flavor of quinoa in a fresh-tasting salad hearty enough for a main course.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

WHY THIS RECIPE WORKS: Quinoa makes a stellar side dish, but we wanted this grain to be at the center of a robust, flavorful vegetarian casserole with layers of flavor and a cheesy topping.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Add the quinoa, stir to combine, and heat through for 2–3 minutes.

“Honestly Healthy: Eat with your body in mind, the alkaline way” by Natasha Corrett, Vicki Edgson, Lisa Linder
from Honestly Healthy: Eat with your body in mind, the alkaline way
by Natasha Corrett, Vicki Edgson, Lisa Linder
Jacqui Small LLP, 2013

Reduce the heat, cover, and simmer over low heat until the quinoa is tender and the water is absorbed, about 15 to 20 minutes.

“Joy's Simple Food Remedies: Tasty Cures for Whatever's Ailing You” by Joy Bauer, M.S., R.D.N., C.D.N.
from Joy’s Simple Food Remedies: Tasty Cures for Whatever’s Ailing You
by Joy Bauer, M.S., R.D.N., C.D.N.
Hay House, 2018

WHY THIS RECIPE WORKS: With its hearty flavor, chewy texture, and complete protein properties, quinoa has increasingly become a popular side dish.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

FLUFF the quinoa and add the beans, tomatoes, almonds, garlic, ½ cup of the Parmesan, and 3 tablespoons of the oil.

“Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes” by The Editors of Real Simple
from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes
by The Editors of Real Simple
TI Incorporated Books, 2016

Toast quinoa in medium saucepan over medium-high heat, stirring frequently, until quinoa is lightly toasted and aromatic, about 5 minutes.

“The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.” by America's Test Kitchen
from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2014

Hot or cold steamed quinoa or bulgur tastes wonderful when mixed with fresh tomatoes and dressed with this vinaigrette.

“The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day” by Didi Emmons
from The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day
by Didi Emmons
Harvard Common Press, 1997

If you want your quinoa jazzier, add more pine nuts, currants, and feta.

“Yoga Mama, Yoga Baby: Ayurveda and Yoga for a Healthy Pregnancy and Birth” by Margo Shapiro Bachman, Vasant Lad
from Yoga Mama, Yoga Baby: Ayurveda and Yoga for a Healthy Pregnancy and Birth
by Margo Shapiro Bachman, Vasant Lad
Sounds True, 2013

I use it in recipes for couscous (in place of couscous), tabbouleh, or just about any other grain.

“Living Gluten-Free For Dummies” by Danna Korn
from Living Gluten-Free For Dummies
by Danna Korn
Wiley, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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6 comments

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  • Very soothing voice nice recipe try adding feta for the complete Mediterranean touch! Please reduce the background music it’s too loud and harsh!

  • Looks good. I wouldn’t use canola oil though. It causes inflammation in your body. Avocado oil or coconut oil is flavorless. Maybe try cooking the quinoa in a veggie stock to give it more flavor. Nicely made video.

  • I love Quinoa. I will substitute cilantro for parsley. Never tried dried tomatoes, now I will. It looks yummy. I have to try it. I will check your other videos.

  • Liked you salad everything but the “.GARLIC ” I love garlic but I would of chopped them into smaller pieces, I wouldn’t want to find a big piece in my plate everything else looked great will try it and tell how it came out, thanks for the recipe…..

  • Hey Chef, I’m a true fan of Quinoa since I can’t eat rice anymore. Can you substitute vegetable or chicken stock for the water when cooking it?

  • The Mediterranean cuisine
    The Mediterranean cuisine is the food of the areas around the Mediterranean Sea. Not all Mediterranean countries use the same recipes, when someone states “Mediterranean cuisine” it means they share a lot of core ingredients but not necessarily recipes. There is no traditionally Mediterranean recipes, the traditional part equates to the recipe owner of a specific country not the group itself. There is no Traditionally Mediterranean recipes Period!!