Quinoa is technically a seed, but it cooks and tastes like a grain. It's ideal for salads—warm or cold—and can be used in soups, as a pilaf-like side dish, or formed into patties to make homemade veggie burgers. And because it's a complete protein (containing all 9 essential amino acids), it's an excellent ingredient to use in vegetarian dishes.
Zesty Mediterranean Quinoa Salad Recipe
By Celia de Flers
- FOR THE SALAD
- 3 c. cooked quinoa
- 2 medium cucumbers, chopped
- 1 pt. cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/2 avocado, chopped
- 1/2 c. crumbled feta
- 2 tbsp. freshly chopped parsley, plus more for garnish
- FOR THE DRESSING
- 1/3 c. extra-virgin olive oil
- 1/4 c. red wine vinegar
- 1 tsp. honey
- 1 clove garlic, minced
- kosher salt
- 1/2 tsp. crushed red pepper flakes
- 1 tsp. oregano
- In a large bowl combine quinoa, cucumber, tomatoes, onion, avocado, feta and parsley.
- Make dressing: In a medium bowl, combine olive oil, vinegar, honey and garlic. Season with salt, red pepper flakes and oregano and whisk until combined.
- Pour dressing over salad mixture and toss until salad is coated in dressing.
- Garnish with more parsley and serve.