Mediterranean Quinoa Salad: Difference between revisions
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(Created page with "Category:CookingCategory:Mediterranean == Ingredients == *1 1/2 Cups dry quinoa *1/2 tsp salt *1/2 cup extra virgin olive oil *1 Tbsp balsamic vinegar *2 garlic cloves, pressed *1/2 tsp dry basil minced *1/2 tsp dried thyme *kosher salt and freshly ground black pepper *3 cups arugula *1 15 oz can of garbanzo beans drained *1 small jar roasted red bell peppers, drained and chopped *1/4 cup Kalamata olives 1/4 cup crumbled feta cheese == Directions == # Cook the...") |
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== Ingredients == | == Ingredients == | ||
*1 1/2 Cups dry quinoa | *1 1/2 Cups dry quinoa | ||
*3 cups chicken broth | |||
*1/2 tsp salt | *1/2 tsp salt | ||
*1/2 cup extra virgin olive oil | *1/2 cup extra virgin olive oil | ||
| Line 8: | Line 9: | ||
*1/2 tsp dry basil minced | *1/2 tsp dry basil minced | ||
*1/2 tsp dried thyme | *1/2 tsp dried thyme | ||
* | *1/2 tsp ground black pepper | ||
*3 cups arugula | *3 cups arugula, chopped | ||
*1 15 oz can of garbanzo beans drained | *1 15 oz can of garbanzo beans drained | ||
*1 | *1 16 oz jar roasted red bell peppers, drained and chopped | ||
*1 | *1 16 oz jar Kalamata olives, sliced | ||
1 | *1 cup crumbled feta cheese | ||
== Directions == | == Directions == | ||
# Cook the quinoa according to the package directions | # Cook the quinoa according to the package directions in the chicken broth. Cool completely | ||
# Mix together the olive oil, balsamic vinegar pressed garlic basil and thyme. Whisk until well combined. Season with kosher salt and freshly ground black pepper and set aside. | # Mix together the olive oil, balsamic vinegar pressed garlic basil, salt, black pepper and thyme. Whisk until well combined. Season with kosher salt and freshly ground black pepper and set aside. | ||
# To a large serving bowl add the quinoa arugula garbanzo beans roasted red peppers Kalamata olives and feta cheese | # To a large serving bowl add the quinoa arugula garbanzo beans roasted red peppers Kalamata olives and feta cheese | ||
# Drizzle with the dressing and garnish with basil. Season to taste. Serve at room temperature. | # Drizzle with the dressing and garnish with basil. Season to taste. Serve at room temperature. | ||
Latest revision as of 18:55, 23 July 2024
Ingredients
- 1 1/2 Cups dry quinoa
- 3 cups chicken broth
- 1/2 tsp salt
- 1/2 cup extra virgin olive oil
- 1 Tbsp balsamic vinegar
- 2 garlic cloves, pressed
- 1/2 tsp dry basil minced
- 1/2 tsp dried thyme
- 1/2 tsp ground black pepper
- 3 cups arugula, chopped
- 1 15 oz can of garbanzo beans drained
- 1 16 oz jar roasted red bell peppers, drained and chopped
- 1 16 oz jar Kalamata olives, sliced
- 1 cup crumbled feta cheese
Directions
- Cook the quinoa according to the package directions in the chicken broth. Cool completely
- Mix together the olive oil, balsamic vinegar pressed garlic basil, salt, black pepper and thyme. Whisk until well combined. Season with kosher salt and freshly ground black pepper and set aside.
- To a large serving bowl add the quinoa arugula garbanzo beans roasted red peppers Kalamata olives and feta cheese
- Drizzle with the dressing and garnish with basil. Season to taste. Serve at room temperature.
Notes
Should be served immediately after mixing to avoid wilting the arugula.
