So let’s do something different today and have a journey to mediterranean eating and the best way to do this is by starting out with a delicious salad. Did you all know that Quinoa comes to us from the Andes Mountains of South America, we would like to welcome quinoa to our healthy diets! Quinoa (keen-wah) is one of those pseudo-cereals that we let pretend to be a cereal grain because its nutritional makeup is so similar. But it actually belongs to the same family as the sugar beet and spinach! This is referred to as the goosefoot family. Botanically, they’re very similar. So quinoa isn’t really a grain at all, it’s actually a seed. As always hope you enjoy this as much as the other recipes.
Quinoa Salad Mediterranean Style
April 25, 2018
: 6
: 25 min
: 15 min
: 40 min
: Easy
A delicious salad that can be enjoyed by everyone
Ingredients
- 2 Cups of Water
- 1 Cup quinoa
- 1/2 teaspoon Pink Himalayan salt
- 1/2 cup cherry tomatoes, sliced
- 1 baby cucumber, sliced
- 1/4 cup chopped red onion
- 4 small radishes, quartered
- 1/4 cup Kalamata Olives, halved
- 2 Tbsp. chopped fresh mints
- 2 Tbsp chopped fresh parsley
- 2 Tbsp fresh Lemon juice
- 2 Tbsp Olive Oil
- 1/4 Tsp fresh ground pepper
- 1/4 Cup toasted sliced almonds (optional)
Directions
-
Step 1
Bring Water to boil, add Quinoa and 1/4 teaspoon of Pink Himalayan salt. reduce heat to medium-low. simmer, cover and cook until liquid is absorbed around 14 minutes. Remove from heat, let cool completely. Once cooled stir together, all vegetables, add remaining 1/4 tsp of salt in a large bowl. Serve immediately or chill. Sprinkle almonds if desired.
-
Step 2
Tip: You can also substitute the mint and add Cilantro, also add Lime juice with cut up Avocado this can give it a delicious variety.
Quinoa Salad Mediterranean Style
April 25, 2018
: 6
: 25 min
: 15 min
: 40 min
: Easy
A delicious salad that can be enjoyed by everyone
Ingredients
- 2 Cups of Water
- 1 Cup quinoa
- 1/2 teaspoon Pink Himalayan salt
- 1/2 cup cherry tomatoes, sliced
- 1 baby cucumber, sliced
- 1/4 cup chopped red onion
- 4 small radishes, quartered
- 1/4 cup Kalamata Olives, halved
- 2 Tbsp. chopped fresh mints
- 2 Tbsp chopped fresh parsley
- 2 Tbsp fresh Lemon juice
- 2 Tbsp Olive Oil
- 1/4 Tsp fresh ground pepper
- 1/4 Cup toasted sliced almonds (optional)
Directions
- Step 1 Bring Water to boil, add Quinoa and 1/4 teaspoon of Pink Himalayan salt. reduce heat to medium-low. simmer, cover and cook until liquid is absorbed around 14 minutes. Remove from heat, let cool completely. Once cooled stir together, all vegetables, add remaining 1/4 tsp of salt in a large bowl. Serve immediately or chill. Sprinkle almonds if desired.
- Step 2 Tip: You can also substitute the mint and add Cilantro, also add Lime juice with cut up Avocado this can give it a delicious variety.
