Try this Mediterranean Quinoa Salad recipe, or contribute your own.
- 1 tsp black pepper
- 1 tbsp garlic powder
- 1/4 cup feta cheese crumbled
- 2 tsp cumin
- 1 cup quinoa uncooked
- 1 medium tomato finely chopped
- 2 persian cucumbers finely chopped
- 1 medium red bell pepper seeded & finely chopped
- 1 medium avocado peel & core removed chopped
- 2 tbsp red onion finely chopped
- 1/2 cup parsley or cilantro finely chopped
- 10 kalamata olives pitted & cut in halves
- 1 lemon or lime juice of
- Carbohydrate 17.904370013688 g
- Cholesterol 33.3750000282136 mg
- Fat 9.11855000687542 g
- Fiber 4.64709984185137 g
- Protein 9.22686000736776 g
- Saturated Fat 5.72397500476098 g
- Serving Size 1 1 recipe (197g)
- Sodium 445.94800035821 mg
- Sugar 13.2572701718366 g
- Trans Fat 0.821316000394247 g
- Calories 183 calories
Step-by-step
- Cook quinoa al dente. I like firm quinoa for salads, so I undercook it by 3 minutes and use ratio of 1 cup quinoa:1.25 cup water. Bring to a boil, reduce heat to low and cook for 10 minutes. Or you can cook it as per package instructions.
- Add all ingredients to a large salad bowl and gently mix just enough to combine. I do not make dressing separately for this type of salad but you could by whisking together lemon (lime) juice, cumin, black pepper and garlic powder in a small bowl.
- Serve cold.
Undercooking quinoa by three minutes preserves structural integrity by preventing the starches from gelatinizing into a gummy mass that absorbs too much moisture from surrounding vegetables. Grain salads rely on discrete, separated particles rather than a cohesive paste, which means reducing the standard liquid-to-grain ratio from two parts water to one-and-a-quarter cups per cup of dry seed is essential for achieving a firm, al dente texture. When simmering the grain, maintain a low heat after the initial boil to ensure even moisture distribution throughout the batch without scorching the bottom of the saucepan. Uniformity in knife work dictates the final mouthfeel of the dish, so dicing the persian cucumbers, tomatoes, bell peppers, and red onions to a consistent quarter-inch size guarantees that every spoonful delivers an balanced ratio of crunch and acidity. Salt draws moisture out of raw vegetables rapidly, so introducing the fresh lemon or citrus juice immediately before serving prevents the tomatoes and cucumbers from releasing excessive liquid into the bowl and diluting the spices. Chilling the combined mixture in the refrigerator for at least thirty minutes allows the cumin, black pepper, and garlic powder to hydrate in the citrus juice and coat the grains evenly, resulting in a cohesive profile without requiring a separate emulsified dressing.
