With Summer right around the corner and Spring FINALLY arriving, I’ve been craving this particular dish quite a bit lately and finally decided to get into the kitchen and make it. Good thing I did, too, because I made enough to share with friends and got some of them hooked on it too (and quinoa in general)! This is great served as a side dish with any meal or as a light lunch or dinner.
2 cups water
1 cup uncooked quinoa
⅓ cup red wine vinegar (or apple cider vinegar)
¼ cup olive oil (or grape seed oil)
1 medium red onion, diced
1 red pepper, diced
2 Roma tomatoes, seeded and diced
½ cup chopped Kalamata olives
½ cup crumbled reduced-fat feta cheese
½ cup chopped fresh cilantro
1 tsp sea salt
½ tsp freshly ground pepper
Juice of one fresh lemon
- In a medium sized saucepan bring water and quinoa to a boil over medium heat. Once it begins to boil, reduce to a simmer and cook, covered, for 15-20 minutes or until water is fully absorbed and the quinoa becomes fluffy. Lightly stir the quinoa and cool for 5 minutes.
- Add the oil (I used a basil pesto flavored grape seed oil that I had, feel free to get a little creative and/or change things up a little) and vinegar and let the quinoa come to room temperature.
- Add the onion, tomatoes, pepper, olives, cilantro (I didn’t have any fresh cilantro on hand but I did have dried cilantro so I used about 1/2 – 1 Tbsp. of that), and salt and pepper. Stir thoroughly. Add feta cheese and combine. Chill for 2 hours to let flavors combine. Squeeze lemon juice over salad right before serving to enhance the flavors.
(per serving, serves 8)
|Total Fat||13.9 g|
|Saturated Fat||1.9 g|
|Polyunsaturated Fat||0.6 g|
|Monounsaturated Fat||5.0 g|
|Total Carbohydrate||22.7 g|
|Dietary Fiber||2.6 g|