August 6, 2012

Meatless Monday: Everyday Quinoa Salad

I could eat quinoa salad every single day, it is THAT good!  It is one of my favorite lunches.

Quinoa is not a whole grain but a seed from South America.  It can be prepared like a whole grain, such as rice, and cooks in only 15 minutes.  It is gluten-free, cholesterol-free and has more protein than whole grains.  I buy the big bag at Costco, natch.


2 cups water
1 cup quinoa
Pinch of salt
1 cup grape tomatoes, halved (or any ripe tomatoes, chopped)
1 cup chopped cucumber
1/3 cup pitted kalamata olives, halved
1/4 cup diced red onion
1/3 cup feta cheese (this is optional – omit for vegan recipe)
Salt and freshly ground black pepper, to taste

2 tablespoons olive oil
1 ½ teaspoons red wine vinegar
1 teaspoon dried oregano


1. Place quinoa is fine mesh strainer and rinse under cold running water.  In a medium pot, bring quinoa, water and salt to a boil.  Boil for 5 minutes. Reduce the heat to low and simmer for 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature (if you can wait that long).

2. In a large bowl, combine cooked quinoa with remaining ingredients up to dressing. 

3. For the dressing, whisk together olive oil, red wine vinegar and oregano in a small bowl and pour over the salad.  Toss.  Season with salt and pepper, to taste.  Enjoy!

These are tomatoes from our garden that I used in my quinoa salad.  Garden fresh vegetables are the best!

 Click HERE to check out all of my yummy Meatless Monday recipes. 


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