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  • Meatless Monday: Mediterranean Quinoa Salad

    Saturday, February 1, 2020

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    I think I heard somewhere that quinoa is out of fashion. Not sure who declared this to be so. Maybe it was that actress king-maker of all things she self-proclaims to be good for us. You know the one…with the goopy website. Or something.

    But how is it possible that quinoa is no longer the ‘it’ food? How unfortunate….and just when Birkenstock® sandals are hitting the runways all around the world (good riddance 6″ heels and the pain (and occasional humiliation) that comes with you!). Seems like quinoa should enjoy a resurgence…a renaissance of sorts. No matter, not being one to succumb to the frivolities and fickleness of (food) fashion and fads, quinoa is still a go-to staple in my healthy pantry. Why? Well, it’s incredible easy and versatile to work with and cooks up in just 15-minutes. Plus the nutty, grainy texture and kick of protein makes the recipes its used in feel a bit more hearty.


    This salad is one of my favorite ways to eat quinoa. Seriously, I have a batch of this in the fridge throughout the summer and it’s my take along contribution to every picnic and BBQ event I attend. You may notice it’s a take on tabouli, which uses wheat bulgur as the main grain ingredient…a no-no if you are avoiding gluten in your cooking. The addition of feta makes it as well suited as a main dish as it is a side. You could certainly play around with the herbs and seasoning to make it your own. Basil, buffalo mozzarella and a splash of red wine vinegar would be a delicious Italian take while cilantro, cotija cheese and lime juice would be a great Latin version. Just be prepared to share the recipe…because you’ll be asked for it. A lot.



    Meatless Monday: Mediterranean Quinoa Salad

    servings: makes about 7.5 cups | time: about 20 minutes (plus 15 minutes to cook quinoa if you don't have any already prepared)

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    4 1/2 cups cooked quinoa (about 1 1/2 cups dry)

    1 cup chopped tomato

    1 cup crumbled feta cheese

    1/2 cup fresh chopped parsley

    1/3 cup fresh chopped mint

    1 medium cucumber, peeled and chopped

    1/4 cup minced red onion

    1 large clove garlic, grated

    juice of 1 lemon

    1/3 cup extra virgin olive oil

    salt and pepper to taste


    1. Place all of the ingredients in a large bowl and toss gently to combine. Adjust seasoning as needed


    2 responses to “Meatless Monday: Mediterranean Quinoa Salad”

    1. Jen says:

      Well, if quinoa is out of fashion I just have one thing to say…”more for me!”

      This looks great Nancy!

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