Yields 4-6 servings

3/4 cup quinoa
1 1/4 cups water
Salt to taste

Place the quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 1 1/4 cups water and salt to taste. Bring to a boil, cover and simmer 15 minutes, until the grains display a thread-like spiral and the water is absorbed. Remove from the heat, remove the lid and place a dish towel over the pan, then return the lid to the pan and let sit for 10 minutes or longer undisturbed. Transfer to a salad bowl and fluff with forks. Allow to cool.

1 small cucumber & chopped or 1/2 cup sliced or diced celery
1/4 cup kalamata olives, pitted and halved (about 12 olives)
1 ripe avocado, diced
1 red pepper, chopped
3 tablespoon slivered fresh mint leaves
¼ c tablespoons chopped fresh parsley
½ c goat feta cheese, crumbled
1 6-ounce bag mixed spring salad greens, baby spinach, arugula, or a combination

Add the salad ingredients except the salad greens to the bowl

For the dressing:

2 tablespoon rice vinegar
1 teaspoon Dijon mustard
1 small garlic clove, pureed
Salt to taste
2 tablespoons extra virgin olive oil
1/3 cup plain goat yogurt + thin with water
Freshly ground pepper

Whisk together the dressing ingredients.
Just before serving, toss the greens with the quinoa mixture and add the dressing.

Quinoa Greek Salad
Tagged on:                                                                     

Leave a Reply