Mediterranean quinoa salad

By Karlene Karst
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SERVES
4
TOTAL TIME

Ingredients

  • 3/4 cup quinoa
  • 1 1/2 cup water
  • 1 cup diced avocado
  • 1 cup cherry tomatoes, cut in half
  • 1/2 cup frozen green peas, thawed
  • 1 cup diced red bell pepper
  • 1/2 cup diced yellow bell pepper
  • 1/3 cup diced red onion
  • 1 cup mini bocconcini cheese, cut in half
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons Dijon mustard
  • 2 tablespoons chopped fresh oregano (or 2 teaspoons dried oregano)
  • 2 tablespoons chopped fresh parsley
  • 1 garlic clove, minced
  • Salt and black pepper, to taste

Directions

  1. In a saucepan, bring quinoa and water to a boil over high heat.  Reduce heat to medium-low, cover, and simmer for ten minutes. Turn the heat off, keeping saucepan covered and on the burner, allowing the residual heat to continue cooking quinoa until all the liquid has been absorbed, about four minutes.  If there is still a little bit of water that has not been absorbed, leave the saucepan covered on the burner for another three to five minutes.
  2. Meanwhile, in a large bowl stir together avocado, tomatoes, peas, red and yellow pepper, onion and bocconcini to combine.
  3. In another bowl, whisk together vinegar, olive oil, mustard, oregano, parsley and garlic.  Season to taste with salt and pepper.  Pour vinaigrette over vegetables and add quinoa.  Stir lightly until everything is well-combined.  Season with salt and pepper to your taste.
  4. This salad keeps well, stored in the refrigerator for three days.

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