Mediterranean Quinoa Salad Recipe

Mediterranean Quinoa Salad Recipe

Ingredients

Makes 4 servings

• 2 cups water
• 1 cup quinoa, well rinsed
• salt
• 1 1/2 cups cooked or 1 can chickpeas, drained and rinsed
• 1 cup ripe grape or cherry tomatoes, halved
• 2 green onions, minced
• 1/2 medium English cucumber, peeled and chopped
• 1/4 cup pitted brine-cured black olives
• 2 tablespoons toasted pine nuts
• 1/4 cup small fresh basil leaves
• 1 medium shallot, chopped
• 1 garlic clove, chopped
• 1 teaspoon Dijon mustard
• 2 tablespoons white wine vinegar
• 1/4 cup olive oil
• freshly ground black pepper

Method

1. In a large saucepan, bring the water to boil over high heat
2. Add the quinoa, salt the water and return to a boil
3. Reduce heat to low, cover and simmer until water is absorbed, about 20 minutes
4. Transfer the cooked quinoa to a large bowl
5. Add the chickpeas, tomatoes, green onions, cucumber, olives, pine nuts and basil
6. Set aside
7. In a blender or food processor, combine the shallot, garlic, mustard, vinegar, oil and salt and pepper to taste
8. Process until well blended
9. Pour the dressing over the salad, toss gently to combine and serve

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