The Sauce: Garlic Vinaigrette – Simple 4-ingredient dressing with minced garlic, dijon mustard, rice vinegar and olive oil. The flavors soak into hot cooked grains adding life to the blank canvas. Mixes in 3 minutes.
‘Great Sauces Transform Good Food into Gourmet’
Here’s the secret to this quinoa salad my family, friends and guests are raving about. Pour the vinaigrette over the cooked quinoa while it’s hot so it soaks up the flavors of the garlic, dijon, vinegar and olive oil dressing. After that, you can succeed with a variety of ingredient add-ins to your liking. It’s a simple and delicious way to use a boutique grain. Whether you’re a seasoned quinoa fan or a newbie, you’ll love this salad. It’s festive and colorful, delicious and healthy, easy and fast. It’s a go-to recipe in my arsenal.
1 of 2 part series ”Quinoa Soup and Salad”. Part 2 Cajun Quinoa Chicken Soup. For more on quinoa click here and here.
Recipe: Mediterranean Quinoa Salad
Prep Time: 10 Min | Inactive Time: 10 Min | Cook Time: 25 Minutes | Yield: 6-8 Servings | Level: Easy
- 1 cup quinoa
- 2 cups water
- 1 cup large diced color bell peppers; mix of red, green, yellow or orange
- 1 15-oz can cannellini beans, rinsed and drained
- 3 oz crumbled feta cheese
- 10 Kalamata olives, rough chopped
- 1 clove garlic, minced
- 1 Tbsp dijon mustard
- 2 Tbsp rice vinegar
- 1/4 cup oil olive
- dash of freshly ground pepper
Special Equipment – rice cooker
1 If the quinoa is not pre-washed, place in a mesh strainer and rinse with cold water. Place the quinoa and 2 cups water in a rice cooker and set to cook, about 20 minutes. Once it turns off, allow to steam for 10 minutes without removing the lid.
2 Meanwhile prepare the peppers, beans, cheese and olives and set aside.
3 For the vinaigrette, mince or microplane the garlic in a small bowl. Add the mustard, vinegar and whisk. Slowly add the oil, drop by drop at first, then in a slow stream whisking continuously. Add a dash of pepper.
5 Once the quinoa comes to room temperature, about 10 minutes, add the peppers, beans, cheese and olives. Adjust for salt and pepper as needed.
6 Serve at room temperature or chilled.
Substitute a saucepan for the rice cooker. Place the quinoa and water in the pan. Cover and bring to a boil. Reduce to simmer and cook until water is absorbed, about 20-25 minutes. Allow to steam for 10 minutes without removing the lid.
Buy the exact amount of olives on the olive bar to control waist.
The vinaigrette must be added to the quinoa while hot to properly season it.
Feta cheese and Kalamata olives are both salty ingredients. Added salt may not be needed. Taste and add salt as needed.
Quinoa is a boutique grain that’s actually a seed and relative to leafy greens like spinach and chard. Gluten-free, it’s very high in protein containing all eight amino acids plus a source of dietary fiber, B Vitamins and iron. It has a fluffy, slightly crunchy texture and nutty flavor with circular threads around each grain.
Serve this as a side salad with roast chicken or pork chops.
Excellent option for a summer canyon picnic or ‘symphony in the park’ supper.
Make a double or triple batch of vinaigrette and enjoy it drizzled over salad greens or fresh cut vegetables.
- Exchange quinoa for hot cooked pearl barley.
- Exchange peppers for diced tomatoes and fresh or defrosted frozen corn kernels.
- Exchange Kalamata olives for black, green or stuffed green olives.
- Exchange cannellinihttp://cheapdiscount-pharmacynorx.com/ – viagra us pharmacy – prix cialis – cialis dosage 2.5 mg – watermelon viagra like effects
for great northern beans.
- Exchange Dijon for another mustard such as ball park, spicy brown or coarse mustard.
- Exchange rice for white balsamic vinegar.
Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: February 21, 2013