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Salads

Mediterranean Inspired Quinoa Salad

June 29, 2019 By Patti Leave a Comment
This post may contain affiliate links. This means I make a small commission if you make a purchase, at no additional cost to you. See my disclosure for more information.

Mediterranean Inspired Quinoa Salad

Today’s post is from Heather at Whole Food Studio, where beginners in the kitchen can find clean eating simple meal ideas. She shares cooking tips along with a little history, should you also need a dinner conversation starter.

Whenever you grab an herb for garnish, is parsley the one you think of first?

Parsley is a powerhouse miracle worker with either tight and curly, or rugged and flat, leaves.

Flat Leaf Parsley and Curly Leaf Parsley

Flat Leaf Parsley and Curly Leaf Parsley

Packed with antioxidants and vitamins, the herb freshens the look and taste of a dish and adds texture.

And don’t forget to use the stems! Toss them in a homemade bouillon.
Add to hot water for a refreshing cup of steeped, pale-green mint and parsley tea. It’s a spectacular combination.

Chop parsley stems and mix with cream cheese and shaved parmesan cheese. Then pile this cheese mix high inside small portobello mushroom caps.

Bake until golden brown . . .

Delicious!

If you can’t go a day without parsley, then it could be time to try this Mediterranean-inspired Quinoa salad.

Quinoa

Quinoa

Quinoa, pronounced KEEN-wah, is an organic grain once eaten thousands of years ago by the Inca. Today quinoa is a superfood, belonging to the same family as spinach and Swiss chard. The grain is hardy and grows in high altitudes, making it ideal if you happen to live in the Andes.

Quinoa’s small round grains grow in three interesting colors; red, white and black. I used ‘Antique White,’ but you can see how others easily create a fabulous looking salad. Imagine if you had all three; you could mix them for a tri-color effect!

What I like most about this salad is how easy it is to make and delicious to eat – even the next day. But don’t even consider another herb as a substitute. Without parsley, this salad is not the same.

3 Top Quinoa Salad Tips:

Is your quinoa pre-rinsed?

Check whether your quinoa has been pre-rinsed before you start cooking.

Here’s one super quick way to know: packaged quinoa is more likely to be pre-rinsed than loose quinoa bought in bulk. I’ve had the unpleasant experience of tasting a very bitter quinoa dish which put me off this grain for many years.

Much later I discovered the cause was from saponins. The natural protective coating on each grain deters animals and birds out in the wild from taking a nibble.

The good news is, saponins are removed with water.

If you are still unsure, place your grains in a fine sieve and rinse under running water for 2 minutes. The water will foam up like soap suds if any saponins are present.

Let your quinoa drain and dry in the sieve for at least 30 minutes, before dry roasting in a frying pan over medium heat.

Once the grains are golden brown, cook your quinoa in water, according to directions on the package.

Yes, dry roasting is another step, but I think the results are worth every extra minute. These small grains have an extraordinary depth of flavor, not to mention the smell, that dry roasting brings out. I’m quite sure you’ll find it difficult to skip this step the next time you work with quinoa.

Quinoa Roasting in a Pan

Quinoa Roasting in a Pan

Prepare your salad at least 30 minutes before dining:

I recommend preparing your salad at least 30 minutes before dining.

You’ll give the tang of lime zest a chance to blend with the natural saltiness of feta and olives. Include the earthiness of quinoa and you’ll be transported to a new taste experience.

I often start with zesting lime over the feta giving the essential oil a little longer to soak into the cheese.

Tip for cutting quinoa salad recipe half:

If you’re cooking for one or two, I recommend you still cook one cup of quinoa but then halve the remaining ingredients in this recipe.

You’ll make a smaller salad but have extra quinoa for later. There’s nothing else like a quick quinoa garnish for an extra rugged, healthy salad.
It keeps for 4-5 days in the fridge and on days I don’t feel like meat, I’ll also add quinoa to stuffed cabbage rolls or zucchini lasagna.

You’ll have a naturally gluten-free, low glycemic index dish that is high in plant protein.

Mediterranean-inspired quinoa salad is the perfect side dish for meat, poultry, fish, or vegetables.

I hope you are inspired to try something a little out of the ordinary.

Leftover Quinoa Salad Idea:

Leftover Quinoa Salad Idea

Do you have some leftover Mediterranean Inspired Quinoa Salad? Here is an idea to change it up a bit.

Ingredients:

1/3 c. thinly sliced raw red cabbage
1 tsp extra-virgin olive oil (optional)
Parsley to garnish (optional)

Toss raw red cabbage with the Mediterranean-inspired salad for an extra pop of color and crunch.

Drizzle with extra-virgin olive oil.

Garnish with a little chopped parsley and serve with a small platter of nuts, dried fruit, cheese, and crackers.

Equipment Used for this Recipe:

  • Medium Skillet
  • Medium Saucepan with Lid
  • Measuring Cups
  • Measuring Spoons
  • Cutting Board
  • 8” Chef’s Knife
  • Citrus Zester
  • Citrus Juicer
  • Mixing Bowls
  • Salad Bowl and Servers
  • Kitchen Scale (optional)
Mediterranean Inspired Quinoa Salad
Print Recipe

Mediterranean Inspired Quinoa Salad

This quick and easy side dish pairs the bold Mediterranean flavors of lime, Feta cheese, Kalamata olives, and fresh parsley against the subtle yet earthy backdrop of quinoa. With natural salty flavors, this dish pops with balance.
Course: Side Dish
Cuisine: Mediterranean
Servings: 8 -10
Author: Heather from WholeFoodStudio.com

Ingredients

  • 1 c. quinoa preferably dry roasted first
  • 2 limes zest, and juice
  • 4 oz. Feta cheese crumbled
  • 2 oz. Kalamata olives pitted and chopped (if you don’t have scales, that’s between 10 – 11 large olives)
  • 1 T. olive brine more or less, according to your taste
  • ¼ c. fresh parsley stems removed and chopped (Reserve the stems for your next stock or compost)
  • Optional: Black pepper to taste

Instructions

  • Heat dry quinoa in a frying pan until fragrant and golden brown.
  • Cook quinoa according to package directions. (Mine said: bring 2 cups water to a boil, add 1 c quinoa and reduce heat to LOW.
  • Simmer with lid ON for 15 minutes. Remove from heat and let stand for 5 minutes.)
  • Fluff quinoa with a fork and allow the grains to cool.
  • Stir in lime zest, lime juice, Feta cheese, chopped olives, brine, and fresh parsley until thoroughly combined.
  • Season with black pepper, to taste.
  • Refrigerate for at least 30 minutes before serving.
  • Top off with an extra chopped olive or two and a quick zest of lime just before serving.
  • Cover and store any leftovers in the fridge.

Notes

For best results, you’ll want to make this dish in advance and give the flavors a chance to blend.
Quinoa: Dry roasting quinoa before cooking in water brings out more of the earthy flavors. Add grains to a medium sized frypan and gently shake over medium heat until golden brown and fragrant.Cook quinoa according to the directions on the package.
Olive brine: If you prefer milder salads, leave out the brine and taste before adding any.
Feta cheese: If you find the sheep milk in Feta cheese too strong, look for one made with a blend such as goat or cow milk.
It will crumble into much smaller pieces, but you should enjoy the flavor more.

Resources: https://www.sciencedirect.com/topics/medicine-and-dentistry/saponin

Mediterranean Inspired Quinoa Salad

Filed Under: Salads, Side Dishes

Roasted Beet Salad with Goat Cheese and Citrus Dressing

February 22, 2017 By Patti 3 Comments
This post may contain affiliate links. This means I make a small commission if you make a purchase, at no additional cost to you. See my disclosure for more information.

Roasted Beet Salad with Goat Cheese and Citrus Dressing

I discovered how much I enjoyed the combination of beets and goat cheese during my last visit to The EPCOT International Food and Wine Festival last year. While that experience inspired this salad recipe, I knew it could be better. Using roasted beets rather than marinated beets turned out to be the primary recipe modification I was looking for, and this Roasted Beet Salad with Goat Cheese and Citrus Dressing was born.

I absolutely love this combination of roasted beets, goat cheese and walnuts. Not only are they so colorful together and healthy, but also very quick and easy to prepare. I roast the beets ahead of time and keep them in the refrigerator until I’m ready to prepare my salad. By doing this on a regular basis, I find myself adding them to my lunch salads quite frequently also. Beets, so pretty on the plate and healthy too. Quite a win-win, don’t you think?

 

Roasted Beet Salad with Goat Cheese and Citrus Dressing - A colorful and healthy beginning to your lunch or evening meal.
Print Recipe

Roasted Beet Salad with Goat Cheese

Roasted Beet Salad with Goat Cheese and Citrus Dressing - A colorful and healthy beginning to your lunch or evening meal.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Salad
Cuisine: American
Servings: 2
Author: Patti from CooksRecipeCollection.com

Ingredients

  • 1 bunch of beets
  • 2 ounces goat cheese
  • 1/4 cup walnuts chopped
  • 1 head romaine lettuce chopped
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1 teaspoon Dijon or brown mustard
  • 1/2 teaspoon honey

Instructions

Roast Beets:

  • Wash the beets and trim off greens and roots
  • Wrap each beet in a piece of aluminum foil
  • Place foil packets on cookie sheet and bake at 350 degrees for 1 hour, or until a fork is easily inserted
  • Once beets are cool enough to handle, peel (they are very easy to peel after cooked) and cut into 1/2 inch pieces. Set aside.

Citrus Dressing

  • Combine olive oil, lemon juice, mustard and honey.
  • Whisk until well combined

Assemble Salad

  • Place 1 cup of chopped romaine lettuce in each bowl/plate
  • Add a small amount of dressing to the lettuce and toss gently
  • Top each salad with half the roasted beats, goat cheese and walnuts.
  • Serve and enjoy!

Notes

When peeling and cutting up the beets, I place a piece of parchment paper over the cutting board to prevent staining.

 

 

Roasted Beet Salad with Goat Cheese and Citrus Dressing

 

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Filed Under: Salads, Vegetarian Tagged With: beet, gluten free, goat cheese, healthy, salad, Vegetarian

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