Bauman College Programs

Author Topic: Mediterranean Quinoa Salad  (Read 4671 times)

Offline aimeeclark

  • Alumni
  • ***
  • Posts: 1
Mediterranean Quinoa Salad
« on: March 26, 2019, 09:49:01 AM »
Mediterranean food is always my go-to when I am craving something light and refreshing. This is a simple dish that I love to pack for lunch throughout the week.

Bonus it is gluten and dairy free, packed with protein and lots of veggies. By substituting the chicken broth for vegetable broth it is also a great vegan option.

Salad Ingredients
- 1 cucumber
- 1/2 large red onion
- 2 bell peppers (any color)
- 1 cup cherry tomatoes (sliced in half)
- 1 (15 oz) can garbanzo beans
- 1/4 cup chopped mint
- 1/2 cup chopped parsley
- 1/2 cup chopped cilantro
- 1 cup quinoa (dry)
- 2 cup chicken broth (you can substitute with vegetable broth)

Dressing Ingredients
- 1/4 cup olive oil
- 1/2 cup lemon juice  (about 3 lemons)
- 1/2 tsp salt
- 1/4 tsp pepper

- Rinse quinoa and strain.
- Heat saucepan over medium/high heat; add quinoa and chicken broth.
- When the chicken broth starts to boil, lower the heat to a simmer and cover. Cook according to the package directions typically around 15 minutes.
- While the quinoa cooks, chop all the veggies (cucumber, red onion, bell peppers, and cherry tomatoes) and set aside.
- Drain and rinse garbanzo beans. Set aside.
- Chop all herbs (mint, parsley, and cilantro) and set aside.
- In a large bowl, combine all dressing ingredients. Whisk.
- When the quinoa is finished cooking, fluff with a fork and add directly to the bowl with the dressing. Mix.
- Add the vegetables and herbs to the quinoa. Mix.
- Serve or chill in the refrigerator. I prefer it cold. Enjoy!

Offline katieparker

  • Alumni
  • ***
  • Posts: 1
Re: Mediterranean Quinoa Salad
« Reply #1 on: March 30, 2019, 01:24:27 PM »
Aimee, I love this recipe!! Mediterranean is definitely my go-to as well and works so well for meal prep. I make a very similar salad with the same ingredients you listed, but I substitute farro for quinoa (nutty/chewy texture) and add sliced kalamata olives, a drizzle of balsamic and crumbled feta. Cannellini or kidney beans work great too! I haven't tried it with fresh cilantro or mint yet, usually just parsley, but I'll try the herb trio next time!
« Last Edit: March 30, 2019, 01:32:15 PM by katieparker »
-Katie Parker