“Oh, Quinoa, ‘Olive’ You”- Mediterranean Quinoa Salad
My new thing is to keep a batch of cooked quinoa in the fridge at all times. It’s by far the perfect addition to any meal. You can sweeten it up and have it with breakfast, or take it the savory route and season it to match any salad or entree. This morning I had a craving for Kalamata Olives, for whatever reason, so I decided that a light and fresh Mediterranean salad would be perfect!
What You Need (Yield 1-1 1/2 Servings):
1 1/2 Cup Cooked Quinoa
1/2 Can Cannellini Beans
2 Smashed Roasted Garlic Cloves
2 Scallions (Chopped on the Bias)
1/4 Lemon Juice
2 Tbsp. Red Wine Vinegar
1/4 Cup Fresh Mint (chopped)
1/4 Cup Flat Leaf Parsley (chopped)
1/4 Cup Kalamata Olives (chopped)
Dollop of Roasted Red Pepper Hummus (optional)
Salt/Pepper (to taste)
1. Combine all ingredients (except lemon juice, red wine vinegar, salt/pepper) in a medium bowl. Toss together with a fork and be sure to evenly distribute all ingredients throughout the quinoa. Next, pour in the lemon juice and vinegar. Toss to combine.
2. Season to taste with salt and pepper (or more herbs if needed). Garnish with a dollop of roasted red pepper hummus.