Mediterranean Quinoa Salad
This is a delicious vegan, gluten-free and Jain friendly salad made with a blend of white, red and black quinoa along with baby spinach, roasted red peppers, Kalamata olives, grape tomatoes garnished with a mint dressing.
Ingredients
- 1/2 cup quinoa harmony blend
- 1 cup water
- 1/4 cup baby spinach chopped
- 1/4 cup roasted red peppers diced
- 1/4 cup grape tomatoes halves
- 1/4 cup Kalamata olives
- 2 tbsp olive oil extra virgin
- 1/2 lemon juice
- 1 tbsp mint leaves chopped
- 1 tsp sea salt
- 1 tsp black pepper
Instructions
- Cook 1/2 cup quinoa with 1 cup water; let it simmer for 15 minutes, covered.
- Turn off heat. Remove cooked quinoa on a large plate/ bowl.
- Make dressing my mixing olive oil, lemon, mint, sea salt and black pepper.
- Pour dressing over quinoa. Begin plating salad by adding in the toppings.
- Add baby spinach, roasted red peppers, Kalamata olives, and grape tomatoes.
- Serve salad at room temperature.
Notes
I used Ancient Grains Harmony Quinoa blend.