It may be because I went out for drinks with three beautiful Greek women the other night (our hilarious conversation warrants a blog post all its own!), or perhaps it’s because I’m trying to block out the fact that this has been the most relentless Ottawa winter I’ve ever experienced (insert image of me humming and drawing the blinds, refusing to see this morning’s latest snowfall of 10 more cm…la la la).
Whatever it is, I found myself craving my own Mediterranean Quinoa Salad yesterday. This is my own twist on an amalgamation of quinoa salad recipes I’ve used over the years and, to be honest, I think it changes just a little bit every time I make it (I often start with a cookbook or online at allrecipes.com and then tweak the recipe till I’m happy).
But I always get tons of positive feedback on this easy-to-make salad; my six-year-old daughter loves is and it’s always a huge hit as a side dish at summer barbeques (there I go…daydreaming about summer again) or simply as an “anytime” fresh, healthy lunch.
- 200 g package of quinoa
- 1-1/2 c. low-sodium chicken broth
- 1/3 c. diced red onion
- 1/4 c. sliced black olives
- 1/2 c. crumbled feta cheese
- 1 c. chopped cucumber
- 1 c. cherry or grape tomatoes (you can quarter or half them, depending on their size)
- 1/4 c. fresh basil, chopped
- 3 tbsp. extra virgin olive oil
- 2 tbsp. red wine vinegar
1) Prepare quinoa according to package directions (I’m not brand-specific – the one pictured is just what I had in the cupboard), substituting chicken broth for water – this offers up a much more flavourful result.
2) Put cooked quinoa in a mixing bowl, then refrigerate while you’re preparing the other ingredients.
3) Once quinoa has cooled, add the remaining ingredients and mix well. Prepare the dressing in a small bowl, then toss with the salad.
4) For best results, chill the whole works for at least an hour before serving.