Quinoa is healthier than rice and with more fiber, iron, magnesium and other minerals. For the past 3 000 years, it has been cultivated near the coast of northern Chile. Add a few Mediterranean ingredients and voilà a new salad.
Serves 6
Dressing:
2/3 cups (160 ml) olive oil
2 Tbs. (30 ml) each: red wine vinegar, balsamic vinegar, and organic lemon juice
1 tsp. (2 g) garlic powder
2 tps. (4 g) each: Dijon mustard and oregano powder
1. Whisk all the ingredients together. Set aside.
Salad:
3 cups (360 g) cooked quinoa
1 chopped organic (each) red and yellow bell peppers
1 cup (130 g) cherry tomatoes, cut in half
1 sliced organic cucumber
Kalamata olives, chopped
1/2 cup (65 g) chopped onion
chopped: parsley and mint
crumbled feta cheese
1. Combine all the ingredients and herbs in a bowl.
2. Toss half of the dressing in the salad.
3. Mix in half of the quinoa.
4. Add more quinoa and dressing to taste.
5. Serve with the feta over the top.
