This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"A heart that loves is always young." -Greek Proverb
Quinoa is one of the best ingredients for making salads. There is so much to love with a great crunchy texture and nutty flavor along with tons of fiber and great quality protein.
This is a terrific light summer meal served alongside grilled fish, shrimp, or even lamb. The nuttiness of the quinoa blends well with the vegetables, saltiness of the olives, capers, and feta cheese. It is best to make this salad the day before so the flavors blend together.
Best of all, it truly is a great Mediterranean diet recipe, both in practice and in flavors. Along with the great taste, you get whole grains, veggies, great quality oils, and fermented cheese - four points toward improving your Med Diet Score.
Servings: 2 | Serving size: about 2 cups salad
Cooking Time: 30 Minutes (does not include chilling time)
This recipe can easily be multiplied and makes great leftovers.
Place the water in a small sauce pan over high heat.
When the water boils add the quinoa.
Reduce the heat to a high simmer. Cover the pan partially.
Cook until the water is almost evaporated.
When the quinoa is done turn off the heat and cover.
After about 5 minutes remove the quinoa to a large mixing bowl.
Add the minced shallot to the bowl, fold together and place in the refrigerator.
When the quinoa is cool add the olive oil, celery, pepper, tomatoes, olives, capers, vinegar, feta cheese, salt, and pepper.
Fold together until well blended.
The salad is best if it is chilled overnight before eating.
Serving size: about 2 cups salad
Amount Per Serving
|Calories 360||Calories from Fat 153|
|% Daily Value|
|Total Fat 17g||22%|
|Saturated Fat 6g||29%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 39g||14%|
|Dietary Fiber 6g||23%|
|Vitamin A 9%||Vitamin C 49%|
|Calcium 16%||Iron 19%|
|Vitamin K 20mcg||Potassium 700mg|