Mediterranean Quinoa Salad

Servings: 2 | Serving size: about 2 1/2 cups salad

Cooking Time: 30 Minutes

This recipe can easily be multiplied and makes good leftovers even after being assembled.

Ingredients

1 cup water
1/2 cup quinoa
1 Tbsp. olive oil
1 Tbsp. white wine vinegar
2 tsp Dijon mustard
1/16 tsp salt
fresh ground black pepper to taste
1/4 tsp dried basil
1/4 tsp dried marjoram
1/4 tsp dried oregano
1/4 tsp dried tarragon
2 tsp honey
2 cups romaine lettuce (sliced thinly crosswise)
1/2 yellow bell pepper (seeded and diced)
1/2 red bell pepper (seeded and diced)
2 green onions (thinly sliced crosswise)
16 grape tomatoes (sliced in half lengthwise)
2 Tbsp. pistachios (gently crushed)
1 cup no salt added canned white beans (drained and rinsed)
4 large black olives (slivered)
2 tsp. capers
1 1/2 ounce feta cheese (crumbled)

Place the water in a small saucepan over medium-high heat.

When the water boils, add the quinoa, stir, cover, and reduce the heat to simmer.

Cook the quinoa for about 15 minutes or until all the water is absorbed.

Turn off the heat and let the quinoa stand, covered, for 5 minutes.

Place the cooked quinoa in a bowl and place in the refrigerator to chill.

Place the olive oil, vinegar, mustard, salt, pepper, basil, marjoram, oregano, tarragon, and honey in a bowl.

Whisk until smooth, then place the bowl in the refrigerator to chill.

As you cut up the other vegetables (the lettuce, yellow and red bell peppers, green onions, and tomatoes), place them in a large mixing bowl with the beans, pistachios, olives, and capers.

When the quinoa is chilled, add it and the dressing to the bowl with the vegetables.

Fold together gently.

Divide the salad between two bowls, sprinkle half the feta over each salad, then serve.