Cooking Corner Featured Recipe
Mediterranean Quinoa Salad
A delicious, high-protein, healthy, dish that is perfect on its own for a light lunch or dinner or as a side alongside roasted or grilled fish or chicken! Feel free to substitute another whole grain (wheat berry, farro, bulgur, millet) for the quinoa and another bean for the garbanzo (pinto, kidney, cannellini)!! Enjoy!!
Yield: approximately 8 cups
1 Cup quinoa
2 Cups water
2 Cups green beans, trimmed and cut in 2” pieces
1 Can (15 oz.) Garbanzo or other Bean of choice, drained and rinsed
1 Red or yellow pepper, chopped
1 Cucumber, seeded and chopped
1 Cup grape tomatoes, halved or quartered
¼ Cup diced shallot or red onion
1/3 Cup Kalamata olives, pitted and halved
¼ Cup chopped fresh basil
¼ Cup crumbled feta cheese, optional
½ Cup extra-virgin olive oil
2 Tablespoon balsamic vinegar
1 Teaspoon very finely minced garlic
½ Teaspoon dried basil
½ Teaspoon dried oregano
Salt and freshly ground pepper
In a medium saucepan, bring quinoa and water to a boil. Cover, reduce heat to low and simmer for about 15 minutes. Remove from heat and let stand 5 minutes, covered. Remove lid and fluff with a fork. Transfer quinoa to a baking sheet in single layer until completely cool then transfer to a large bowl.
Meanwhile, bring a large pot of salted water to a boil. Add the green beans and cook until tender crisp, about 2 minutes. Drain the green beans and place in a bowl of ice water. Drain well and pat dry.
Add the green beans, garbanzo beans, peppers, cucumbers, tomatoes, shallot or onions, olives and basil to the bowl with the quinoa.
In a small bowl or jar with tight fitting lid, combine olive oil, balsamic vinegar, garlic, basil, oregano, ½ teaspoon salt and a few grinds of pepper. Pour dressing over the salad and toss gently until everything is coated with dressing. Season with additional salt or pepper, as desired. Serve with feta crumbled over top, if desired.
(to print click on pdf on right)