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Tuesday, March 15, 2011

Mediterranean Quinoa Salad

Mediterranean Quinoa Salad
Serves 4
Prep time: 8-10 minutes
Cook time: 10 minutes

1 cup uncooked quinoa, rinsed and drained
1 green bell pepper, diced
1 red bell pepper, diced
10 pitted kalamata olives, quartered
1/4 cup finely chopped red onion
1/4 cup chopped fresh basil
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh parsley
2 tablespoons red wine vinegar
2 teaspoons olive oil
1 teaspoon Dijon mustard
Salt and pepper to taste

  1. Place the quinoa in a medium saucepan and add 2 cups of water. Set pan over high heat and bring to a boil. Reduce heat to low, cover and simmer 10 minutes or until all liquid is absorbed.
  2. Transfer quinoa to a large bowl and add bell peppers, olives, onions, basil, mint, and parsley. Set aside.
  3. In a small bowl, make a dressing by whisking together red wine vinegar, oil, and mustard. Add dressing to quinoa mixture and toss to coat. Season with salt and pepper. Place in an airtight container and refrigerate until ready to use. Salad will last up to 3 days in the refrigerator.
Nutrition info (per 1 1/2 cup serving):
221 calories, 7g fat, 33g carbohydrates, 6g protein, 5g fiber

*Tip: For extra protein, consider adding: cooked garbanzo beans, lentils, walnuts, almonds, cooked chicken, or shrimp.

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