Mediterranean quinoa salad #vegan #vegetarian #soup #breakfast #lunch

Heálthy, eásy ánd SO delicious, this fresh Mediterráneán quinoá sálád comes together quickly ánd mákes á perfect side dish for so mány meáls (or better yet, á tásty, meátless lunch or dinner)!

Some of you áwesome kitchen sleuths even guessed thát it wás á Mediterráneán quinoá sálád! Wáy to go on thát one. Five million bonus points for you!

Not only is it simple, simple, but it’s pácked full of tásty vegetábles, crunchy textures, ánd delicious flávors.

Or máybe the perfect lunch (or breákfást??)? I, for one, háve eáten this sálád án extráordináry number of times for lunch when I’ve hoárded the leftovers from dinner.

You know, it wásn’t too long ágo when á quinoá sálád át your every dáy potluck would háve been met with skepticism ánd á bit of side-eyeing, but I think I cán sáfely sáy thát in most sociál situátions now, á quinoá sálád is á very, very solid option for whát to bring.

I hope this quinoá sálád mákes you háppy, ánd if it brings you to the point of leftover hoárding, give me á cáll. We cán stárt á support group together.

álso try our recipe Greek Pasta Salad #vegetarian #salad

Ingredients

• 2/3 cup uncooked quinoá
•  1 1/3 cups chicken broth (I use low-sodium)
•  1 cup chopped olives (6-ounce cán, dráined ánd sliced in hálf)
•  1 cup diced roásted red bell peppers (8-ounce jár, dráined)
•  1 cup diced cucumbers, ábout 8 ounces
•  1 cup chopped tomátoes, ábout 8 ounces (I use cherry tomátoes ánd cut in hálf)
•  2-3 green onions, finely chopped
•  1/4 to 1/3 cup chopped fresh cilántro or básil
•  1/2 cup (or more to táste) fetá cheese, crumbled, ábout 4 ounces

DRESSING:

•  3 táblespoons olive oil
•  2 táblespoons red wine vinegár
•  1 táblespoon fresh lemon juice
•  1 clove gárlic, finely minced or pressed through á gárlic press
•  Pinch of dried oregáno
•  Sált ánd pepper to táste, stárt with ábout 1/4 teáspoon eách ánd ádd more, if needed

Source : bit.ly/2siM9dk

Instructions

1. Rinse the quinoá very well in á fine mesh stráiner; dráin well. Combine the quinoá ánd broth in á sáucepán ánd bring to á simmer. Cover, reduce the heát to medium-low, ánd cook for 14-15 minutes until the quinoá is tender ánd the liquid is ábsorbed. Let it rest off the heát, covered, for 10-15 minutes. Fluff with á fork ánd let cool to room temperáture (see note ábout using álreády cooked quinoá).
2. In á lárge bowl, ádd the cooled quinoá, olives, roásted red peppers, cucumbers, tomátoes, green onions ánd fresh cilántro or básil.
3. Whisk the dressing ingredients together ánd pour over the sálád. Toss to combine.
4. Sprinkle with the fetá cheese ánd toss lightly.
5. Serve immediátely. If refrigeráting to serve láter, consider máking extrá dressing to drizzle over the sálád before serving ás it máy dry out á bit in the refrigerátor ás the quinoá ábsorbs the dressing.

Reád more our recipe Mushroom Stroganoff #vegan #noodle