Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Mediterranean Quinoa Salad
Mediterranean Quinoa Salad
About the Recipe
A Light & Fresh Grain Salad That Satisfies
While many “light and fresh” salads leave you hungry in an hour, this one is different, all thanks to quinoa. Quinoa is packed with protein and fiber, both of which will keep you feeling satisfied.
To prevent it from becoming clumpy or mushy when dressed, you’ll want to spread it out on a baking sheet after it’s done cooking and stick it in the fridge to cool for 10 minutes while you prepare the other ingredients. This small step results in a far-superior grain salad.
I love flavorful aromatics like garlic and onion in grain salads, but I don’t love the stink they leave behind on my breath at lunch, which has a way of lingering throughout the afternoon. I’ve started reach for garlic and herb goat cheese instead, which is readily available next to the logs of plain goat cheese at the grocery store. It lends just the right amount of flavor (with no trace of stink), and cuts down on an ingredient, so it’s a win-win.
by Sheela Prakash
Ingredients:
For the salad:
1 1/2 cups quinoa
2 3/4 cups water
1/2 teaspoon kosher salt
1 large English cucumber
1 (12-ounce) jar roasted red peppers
1 cup pitted Kalamata olives
1/2 cup coarsely chopped fresh parsley leaves
4 ounces garlic and herb goat cheese
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
Getting it done:
1. Place 3 tablespoons olive oil, 2 tablespoons red wine vinegar, 1/2 teaspoon dried oregano, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a large bowl and whisk to combine.
Assemble the salad:
1. Chop 1 large English cucumber into rough 1/2-inch pieces, drain and coarsely chop 1 (12-ounce) jar roasted red peppers, and coarsely chop 1 cup pitted Kalamata olives. Add everything to the bowl.
2. Add the cooled quinoa and toss to combine and evenly coat in the dressing.
3. Coarsely chop enough parsley leaves to get 1/2 cup and add to the bowl. Crumble 4 ounces garlic and herb goat cheese into the salad and toss again gently to combine. Serve at room temperature or chilled.
Recipe Notes
Make ahead: The salad can be made up to 1 day ahead and stored in the refrigerator.
Ingredients:
For the salad:
1 1/2 cups quinoa
2 3/4 cups water
1/2 teaspoon kosher salt
1 large English cucumber
1 (12-ounce) jar roasted red peppers
1 cup pitted Kalamata olives
1/2 cup coarsely chopped fresh parsley leaves
4 ounces garlic and herb goat cheese
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
Getting it done:
1. Place 3 tablespoons olive oil, 2 tablespoons red wine vinegar, 1/2 teaspoon dried oregano, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a large bowl and whisk to combine.
Assemble the salad:
1. Chop 1 large English cucumber into rough 1/2-inch pieces, drain and coarsely chop 1 (12-ounce) jar roasted red peppers, and coarsely chop 1 cup pitted Kalamata olives. Add everything to the bowl.
2. Add the cooled quinoa and toss to combine and evenly coat in the dressing.
3. Coarsely chop enough parsley leaves to get 1/2 cup and add to the bowl. Crumble 4 ounces garlic and herb goat cheese into the salad and toss again gently to combine. Serve at room temperature or chilled.
Recipe Notes
Make ahead: The salad can be made up to 1 day ahead and stored in the refrigerator.
About the Recipe
A Light & Fresh Grain Salad That Satisfies
While many “light and fresh” salads leave you hungry in an hour, this one is different, all thanks to quinoa. Quinoa is packed with protein and fiber, both of which will keep you feeling satisfied.
To prevent it from becoming clumpy or mushy when dressed, you’ll want to spread it out on a baking sheet after it’s done cooking and stick it in the fridge to cool for 10 minutes while you prepare the other ingredients. This small step results in a far-superior grain salad.
I love flavorful aromatics like garlic and onion in grain salads, but I don’t love the stink they leave behind on my breath at lunch, which has a way of lingering throughout the afternoon. I’ve started reach for garlic and herb goat cheese instead, which is readily available next to the logs of plain goat cheese at the grocery store. It lends just the right amount of flavor (with no trace of stink), and cuts down on an ingredient, so it’s a win-win.
by Sheela Prakash
Nutritional Info
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