With hubby Dave a vegetarian, I’m always on the lookout for meals that provide protein. It helps a lot when I find one that I also like a lot – like this one for Mediterranean Quinoa Salad. I adapted it from this recipe from Half Baked Harvest. You can follow my Yum! I’m Married to a Vegetarian board on Pinterest for other recipes I’ve pinned.
The only differences is that I used a packaged quinoa and brown rice blend and reduced the amount of salt. I couldn’t find plain quinoa at our local grocery store and I found I really liked the blend. I go with easy when it works every time!
It’s perfect for summer as you can make the quinoa ahead and then add the rest later or use the microwave instead of the stove top if you don’t want to add heat to your home. I’ve made this for a couple of potlucks so I’m guaranteed that Dave will have something to eat and have been surprised that some less adventurous eaters enjoy it as well!
Mediterranean Quinoa Salad
Ingredients
2 C grape tomatoes, sliced
1 C spinach, chopped
1/2 C kalamata olives, sliced
4 oz (1/2 C) feta cheese
1T kalamata olive juice (the brine from the kalamata olives)
2 T extra virgin olive oil
2 cloves garlic, minced
1t dry oregano
1/2 t kosher salt
1/2 t black pepper
Directions
- Prepare quinoa blend according to package directions. Fluff with fork.
- While quinoa is cooking, make dressing. Combine olive juice, olive oil, garlic, oregeno, salt and pepper in a small bowl. Set aside.
- In a large bowl, combine sliced tomatoes, olives and spinach.
- Add quinoa and mix well.
- Drizzle dressing on top and add feta cheese
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Your salad looks great! I often use couscous in salads, but have never used quinoa in a salad before! This sounds delicious, I’ll have to add quinoa too next time! Thanks for sharing! 🙂
Mmmmm, looks great! I don’t love olives, but would still make it, perhaps, substituting capers and/or pepperoncinis? I’m visiting from the Our Sunday Best link party.
Christy @ Creating a Beautiful Life