Tuesday, September 23, 2014

Garden Quinoa Salad with Basil & Mint

Garden Quinoa Salad with Basil & Mint

2 cups red quinoa
3 cups water
2 T. olive oil
1 t. fresh mint, julienned
1 t. fresh basil, julienned
1 t. lemon zest
3 T. lemon juice
3 T. white wine vinegar
1 cup cherry tomatoes, halved
1 cup radicchio, thinly sliced
1/2 cup yellow bell pepper, chopped
1/2 cup cucumber, chopped
1/2 cup feta cheese
1/4 cup kalamata olives, pitted & halved

  • Place water in saucepan over medium heat. Once water begins to boil, add in quinoa. Cover and simmer for 15 minutes. Take off lid, fluff. Set aside to cool. (If in a rush for time, cool in ice bath.)
  • In a bowl, whisk together olive oil, herbs, lemon zest, lemon juice, and vinegar. Season to taste with salt and pepper. Add in quinoa, tomatoes, radicchio, bell pepper, cucumber, feta, and olives. Toss to coat and serve.

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