This mediterranean quinoa salad is so good that even if you do not like the flavor of quinoa you will not be able to notice it in this! We’ve written about it in recipes before, quinoa is a complete protein and a great alternative to many traditional grains such as rice. I adapted this recipe from one in Feeding the Whole Family by Cynthia Lair. I highly recommend her cookbook!
1 1/2 cups quinoa
2 1/2 cups water
1/2 teaspoon sea salt
1/4 – 1/2 cup toasted pine nuts
1/4 cup olive oil
1/2 cup lemon juice
4-5 tablespoons chopped fresh mint
4-5 tablespoons chopped fresh Italian parsley
1/2 cup cherry tomatoes, halved
1/4 cup kalamata olives, sliced
1/4 cup currants
1/2 cup crumbled feta cheese (optional)
Wash, rinse and drain the quinoa. Place in a 2-quart pot, add water and salt, bring to a boil, lower heat, and simmer with lid on until all water is absorbed (15 to 20 minutes). Remove lid and let rest 5 to 10 minutes.
Dry-toast pine nuts in skillet or 300 degree oven until they begin to change color and give off aroma, about 10 minutes.
Combine olive oil, lemon juice, mint, and parsley in a large bowl. Add scallions, currants, feta cheese, tomatoes, olives, and toasted pine nuts and toss. Add cooked warm quinoa a little at a time. Toss well and serve at room temperature.
Recipe and photo by Michelle