MediterraneanQuinoaSalad2

Mediterranean Quinoa Salad

A delicious and nutritious quinoa salad incorporating authentic flavors of mixed vegetables, the light tartness of the lemon and the earthy texture of quinoa. 

Fan Recipe Submission

by Julie Costa 

 
 

Ingredients

  • 1 ½ cups uncooked Alter Eco Rainbow Quinoa 
  • 6 T olive oil divided 
  • 1 red onion, diced 
  • 3 cloves of garlic, diced
  • 1 small eggplant, peeled & cubed 
  • 1 yellow summer squash, peeled & cubed 
  • 1 green pepper, seeded & diced 
  • Ground black pepper 
  • 1 pint cherry tomatoes, quartered 
  • 1 tsp dried basil 
  • 15 oz can garbanzo beans, rinsed
  • 6 T lemon juice 
  • 1 cup (4 oz) crumbled feta cheese 
  • leaf lettuce, if desired

METHOD

1) Heat 2 T oil in a stir fry pan over medium-high heat.

2) Sauté onion for 2-3 minutes, then add garlic, sauté for 1 minute more.

3) Add eggplant, yellow summer squash & green pepper; sprinkle with ground black pepper and cook till crisp-tender, about 5 minutes. Add tomatoes & basil, turn heat to low and cook for another 5-7 minutes until tomatoes are tender.

4) Cook quinoa according to package directions.

5) Add vegetable mixture and beans; stir well. Combine lemon juice, 4 T olive oil and ground black pepper. Pour over quinoa and toss well.

6) Chill salad. Add feta cheese when serving. Serve over a bed of lettuce, if desired. Serves 6. 

 
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