Mediterranean Quinoa Salad
If you were to open my fridge on any given day, there’s a good chance you’ll find a big tupperware of this salad. Quinoa is a superfood for all of it’s incredible health benefits. It’s one of the few plant foods that is a complete protein, meaning it has all nine essential amino acids that we can only get from food because our bodies don’t produce them on their own. This powerful seed is so easy to make and so versatile!
For this dish, you can use whatever fresh herbs you have on hand, or whatever is most convenient to you. I typically go for parsley, cilantro, basil, mint, or a combination of a couple of them. Fresh herbs give a dish a boost of flavor without having to use a bunch of salt and seasonings. When it comes to onions, I don’t particularly love them raw. This step is optional, but if you also prefer cooked onions then you can soften them on the stove with water or a little bit of oil for a few minutes.
Last, but certainly not least, it’s important to make sure you’re using organic maple syrup and not Mrs. Buttersworth. As tasty as the conventional syrup is, it’s not real. The main ingredient is corn syrup which we don’t need in our diets… ever! If good quality maple syrup is not available to you, honey is a great substitute.
Ingredients
1 cup uncooked quinoa
2 cups water
1 can, 15oz, chickpeas
1 small apple
8-10 Kalamata olives, pitted and cut in half
1 cup chopped cucumber
1/2 cup cherry tomatoes, halved
1 handful fresh herbs, chopped (see notes above)
1/4 cup red onion, diced
1/4 cup feta cheese (optional)
1 tsp organic maple syrup
1/4 cup balsamic vinegar
1/2 tsp garlic powder
cracked black pepper to taste
Preparation
Rinse uncooked quinoa in a fine mesh strainer before cooking. Next, combine one cup of quinoa and two cups of water in a medium saucepan and bring to a boil. Once boiling, reduce to a simmer and cover. Cook for approximately 15 minutes, or until all water is absorbed. See instructions on quinoa package.
While the quinoa is cooking, chop the vegetables and herbs and set aside. Next, make the dressing. In a small bowl whisk together balsamic vinegar, maple syrup, and garlic powder.
Spray a medium sized pan with cooking spray and toast chickpeas over medium heat for five minutes, or until golden and crisp. Toss the chickpeas halfway through so that they cook evenly on all sides.
Finally, add the quinoa to a large bowl or container and fluff with a fork. Add the vegetables, herbs, and chickpeas and mix thoroughly. You can either add the dressing in now or keep it in the fridge separately until ready to serve. I usually add the dressing and toss right away, but if you plan on storing the salad for several days then you can add it later.
You can serve this dish either hot or cold. Serve on a bed of greens, with pita bread, hummus, or by itself. Enjoy!
