1 cup quinoa (uncooked)
1 1/4 – 1 1/2 cups water
2/3 cup finely chopped sun dried tomato
1/3 cup kalamata olives, sliced
3/4 cup pine nuts (toasted)
1 cup cherry tomatoes, cut in half
1/3 cup orange juice, freshly squeezed
1/4 cup lime juice, freshly squeezed
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon agave nectar or sugar
1 – 2 cloves minced garlic
freshly ground black pepper, to taste
freshly ground coriander, to taste
1/2 cup finely chopped fresh basil leaf
1/3 of a minced medium red onion
Rinse the quinoa, then dry roast until you smell a nutty aroma while you boil the water in another pot. Add the boiling water to the quinoa, turn the flame down to a low simmer and place the lid on the pot. Cook for 20 minutes. Turn off the heat and let sit for an additional 5 minutes with the lid on. Transfer to a bowl and set aside to cool.
Combine ingredients for the marinade, pour over cooled quinoa and stir to mix. Add sun dried tomatoes, olives and pine nuts. Stir again. Cover and refrigerate 2-6 hours or more.
Before serving, cover the top with sliced cherry tomatoes.
- Add other chopped vegetables for variety.
- Use half white and half red quinoa for a more colorful salad.
- Can be easily made gluten-free.
- Omit the olives for a low-sodium version.
More information for Mediterranean Quinoa Salad recipe:
- Prep time: 15 min
- Cook time: 30 min
- Total time: 45 min