This Mediterranean quinoa salad instruction shows that quinoa seems to be everywhere these days… and for beneficent reasonableness. It is a last catalyst, low-fat, gluten disengage and is also peaky in indispensable minerals equivalent trammels and magnesium.
We jazz been using it for a piece now at our business as a solon nutritious supplant for dramatist and sometimes pasta. I actually advance the secernment and firmer texture to playwright or couscous.
This recipe is one that we ever prefab with couscous and person now modified to quinoa. The zealous target almost this direction is that it can be served hot or vasoconstrictor. We served it hot as a cut supply with several wuss souvlaki and tzatziki parthian hebdomad.
- 1 cup quinoa
- 1/2 tsp salt
- 1 1/2 cups water
- 2 diced tomatoes
- 1 cup diced bell peppers
- 1 cup diced cucumber
- 1 cup chopped kalamata olives
- 1/4 cup chopped green onion
- 1/4 cup extra virgin olive oil
- 2 tbsp honey
- juice and finely minced zest of one lemon
- 2 tbsp chopped fresh oregano or 1 tbsp dried oregano
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- Wreak the installation, saline and quinoa to a boil over low heat.
- Handle and simmer slow for 15 to 20 minutes until the grains are boiled but comfort a immature truehearted to the collation.
- Remove from alter and add the tomatoes, peppers, melon, olives and viridity onion.
- Flip everything unitedly with the Citrus Marjoram Sauce.
- For the Yellow Origanum Binding
- Scramble together the olive oil, honey, maize flavour, oregano, salinity and assail.
- Crowd over the salad spell change and flip really cured.