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April 2011: Spring Salads
Quinoa, a perfect protein, is one healthy item that will please the whole family. Mix it with black beans & corn for a southwest kick or edamame & teriyaki for asian cuisine. A versatile base that completes any dinner, below is one of our favorite quinoa combinations:

Quinoa Salad with Tomatoes, Zucchini & Feta

  • 1/2 cup quinoa
  • 1 cup water
  • 2 tsp freshly squeezed lemon juice
  • 2 tsp extra virgin olive oil
  • Kosher salt and fresh ground black pepper, to taste
  • 1-2 tsp fresh mint leaves
  • 1 cup chopped ripe tomatoes
  • 1 cup chopped cucumber
  • 1/2 cup crumbled feta

In a small sauce pan, bring the water to boil. Add quinoa, reduce heat to summer, cover the pan, and cook 15 minutes or until the liquid is absorbed. Remove from heat and set aside, covered, for 10 minutes. In a small glass jar, combine lemon juice, olive oil, salt and pepper, and shake until the dressing is emulsified.

Combine quinoa, mint, tomatoes and cucumber in a large mixing bowl. Pout in the dressing, and toss gently to combine. Transfer to a serving bowl, top with feta, and serve at room temperature.

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