Greek-style Cold Quinoa Salad |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A refreshing summer salad of quinoa, chopped tomatoes, feta cheese, pine nuts and parsley, with a sweet and tangy honey-balsamic vinaigrette. Perfect for the summer barbeque, and perfectly easy to vary the flavors to suit your style. Ingredients:
for the quinoa |
1 cup quinoa, rinsed |
2 cups water |
dash kosher salt |
for vinaigrette |
2 tsp grainy mustard |
4 tbsp olive oil |
4 tsp balsamic vinegar |
1 tsp (one little squirt) honey |
salt and pepper to taste |
additional ingredients |
2 roma tomatoes, seeded and chopped |
handful flatleaf parsley, chopped |
1/3 cup pine nuts, lightly toasted |
1/3 cup feta cheese, crumbled |
salt and pepper to taste |
Directions:
1. For Quinoa:
2. Put quinoa and water into a saucepan with and add salt. Bring to a boil, lower to a simmer, and cook 18-20 minutes, til water is gone and quinoa is tender.
3. For the vinaigrette: Mix all ingredients together in a small bowl.
4. Prepare extra ingredients, and toss everything together.
5. Check for seasoning, add extra salt, pepper, and extra olive oil if desired.
6. Garnish with parsley and extra feta.
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