We had friends over for a casual barbecue dinner on Friday night. I had been staring at this package of Red Quinoa for several weeks so I decided to try making a cold salad with it instead of the usual pasta or potato salad. It gave me the opportunity to use fresh herbs from my garden. I liked it so much that I deemed it appropriate for lunch and that’s what I’m having today.

Red Quinoa is a very healthy grain, higher in protein than any other. It also provides many vitamins and nutrients including all nine amino acids. I knew this stuff was good for us, but now I also know how delicious it is. Shockingly, even the kids eat it!

Red Quinoa Salad

5.0 from 1 reviews

Red Quinoa Salad Recipe

 

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Prep time

30 mins

Cook time

15 mins

Total time

45 mins

 

A nice medley of fresh herbs and vegetables combined with red quinoa for a fresh summer side or main meal.

Author: GirlGoneMom.com

Recipe type: Side

Cuisine: Mediterranean

Serves: 8

Ingredients

• 1 cup uncooked red quinoa
• ⅓ cup olive oil
• 2 tablespoons red wine vinegar
• ½ cup diced red onion
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 cups seeded diced tomatoes or 15 oz can drained
• ½ cup (1/2-inch) diced seeded cucumber
• 3 tablespoons chopped fresh mint
• 1 tablespoon chopped fresh marjoram
• 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
• 1 cup fat-free Feta

Instructions

1. Cook quinoa as you would rice, by slowly boiling (follow instructions according to your package). Let cool.
2. Whisk oil with vinegar, onion salt and pepper and set aside.
3. Toss tomatoes, cucumbers and chick peas with the fresh herbs and the dressing.
4. Top with feta cheese, garnish and serve.

3.2.1249

Recipe adapted from Cooking Light, with a few minor changes.