My family and I went to our local farmers market yesterday and each time we visit I must refrain from purchasing everything in sight. Initially you are just struck at how beautifully fresh all of the veggies and fruit are then you look at the prices and wonder why you ever go to the supermarket. I ended up with an abundance of parsley, tomatoes and cucumbers among lots of other yummy things. Since tomatoes and cucumbers do not last very long I figured a salad would be a great idea. Hence, tonights' dinner. Easy, healthy and totally versatile.
Mediterranean Quinoa Salad
2 cups COOKED quinoa (Usually once cup dried will make about this much)
1 can drained and rinsed chick peas
1/2 red onion, chopped finely
2 medium sized tomatoes, diced (if the insides are very juicy you can remove some of the seeds so that your salad does not become too wet from the tomatoes)
1 medium cucumber, diced
1 handful parsley, chopped finely
1/3 cup chopped kalamata olives
Dressing:
Juice of 2 lemons
2 garlic cloves grated or even better, us a microplane
2 teaspoons kosher salt
1 teaspoon dried oregano
2 tablespoons honey
1/3 cup olive oil (extra virgin or just plain.
whatever you have!)
Instructions:
First cook your quinoa. Follow the instructions on package. I rinse mine prior to cooking and then again after it has been cooked with cool water so it's ready for the salad. Chop and throw together all of your salad ingredients in a large mixing bowl.
Make your dressing by whisking together all of the ingredients.
Toss your salad ingredients with your dressing and there's your dinner. I think letting it sit for about a half hour prior to eating is best. It lets the dressing sink in.
Yum.
If you'd like to add feta or even chopped up fresh mozz, that is a great idea.
I just, unfortunately, did not have any on hand.
Next time.
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