Love love love. Quinoa replaces couscous from the traditional recipe. Wheat allergies can restrict many from enjoying this delicious cold salad which is usually made with wheat berries and/or couscous. Those requiring a Gluten-free lifestyle can enjoy and be satisfied. Quinoa is easy to cook and versatile, it adapts to flavors readily. Quinoa is great served hot or cold and packs a protein punch. Quinoa is an ancient grain, that is being rediscovered by chefs and home-cooks looking for healthier options.
Like any good salad there is no wrong way to make this dish, its all about your favorite flavors. Experimentation is allowed in cooking. Steffie makes it a little different every time. We often add tuna to leftover quinoa salad, for a quick heartier lunch.
What you need
- 1 Cup of uncooked Quinoa, available with rice, ethnic food sections, and specialty food aisles
- 1 Cup of your favorite stock or bullion cube, chicken or vegetable work best
- 3/4 cup water
- 1/4 cup lemon juice or Real lemon concentrate
- 1/4 cup of minced mint
- 1-2 tablespoons of olive oil, use enough to desired consistency
- 1 cup of peeled, seeded, 1/4″ diced cucumber
- Salt to taste
- Optional add ins: Olives, capers, minced sun-dried tomatoes, Feta cheese, shallots, or garlic.
- Substitutions or additional herbs to add to the mint are parsley for a milder flavor, or oregano for a Mediterranean flair. Basil in combo with sun-dried tomatoes and grated parm can make it Italian!
Prepare Quinoa as directed on package with broth, lemon and water
Fluff with fork when done, thoroughly chill.
Add remaining ingredients to chilled quinoa. Using olive oil serves two purposes, it dresses the salad in combo with the acid of the lemon, and also keeps the salad from caking.
Salt to taste, occasionally sun-dried tomatoes may be salty when not packed in oil. Capers and Kalamata olives also are naturally salty. If sun-dried tomatoes are oil packed, reduce the amount of olive oil
Chill and enjoy, the taste improves daily. Makes 4 or more servings
Nutrition Data, 1 cup cooked quinoa: 155 cal, 30g carb, 3g fat, 5.5g protein, 3g fiber, estimated glycemic load 18