Wednesday, April 10, 2013

Mediterranean Quinoa Salad

I know.. I know.. two in the same month.  Here's another Quinoa recipe I tried out (successfully) this month.  This one was a hit with several non-vegans, including some pretty hard core cajun relatives. SCORE! :) 

  • 1 1/2 Cup Cooked Quinoa
  • 1/2 Can Cannellini Beans
  • 2 Smashed Roasted Garlic Cloves
  • 2 Scallions (Chopped on the Bias)
  • 1/4 Lemon Juice
  • 2 Tbsp. Red Wine Vinegar
  • 1/4 Cup Fresh Mint (chopped)
  • 1/4 Cup Flat Leaf Parsley (chopped)
  • 1/4 Cup Kalamata Olives (chopped)
  • Dollop of Roasted Red Pepper Hummus (optional)
  • Salt/Pepper (to taste)

1. Combine all ingredients (except lemon juice, red wine vinegar, salt/pepper) in a medium bowl.  Toss together with a fork and be sure to evenly distribute all ingredients throughout the quinoa.  Next, pour in the lemon juice and vinegar.  Toss to combine.
2. Season to taste with salt and pepper (or more herbs if needed).  Garnish with a dollop of roasted red pepper hummus.


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