...

Download

Share your recipe

Choose how you’d like to share this recipe.

Mediterranean Quinoa Salad

Name: Mediterranean Quinoa Salad
Prep time: 1500 s
Cook time: 1620 s
Total time: 4080 s
Yield: 8
Ingredients: 500 grams Beverages water tap well; 10 grams Lemon peel raw; 1/4 cup Oil olive salad or cooking; 1 teaspoon Salt table; 1 teaspoon Spices pepper black; 1 cup Quinoa uncooked; 250 grams Squash summer zucchini includes skin raw; 250 grams Squash summer crookneck and straightneck raw; 1 Unit Peppers sweet red raw; 1 Unit Peppers sweet yellow raw; 1 Unit Onions spring or scallions (includes tops and bulb) raw; 1/4 cup Parsley fresh; 1/4 cup Spearmint fresh; 4 tablespoons Olives ripe canned (small-extra large); 1 cup Cheese feta; 1/3 cup Lemon juice raw; 1/4 cup Oil olive salad or cooking; 2 Units Garlic raw

68'

Let's cook

Save

Not included in this recipe

Treenut

Peanuts

Fish

Egg

Crustaceans

Lunch

Treenut-Free

Peanuts-Free

Ingredients

Servings

- 8 Portions +

Beverages, water, tap, well

500 grams Beverages, water, tap, well

Lemon peel, raw

10 grams Lemon peel, raw

Oil, olive, salad or cooking

1/4 cup Oil, olive, salad or cooking

Salt, table

1 teaspoon Salt, table

Spices, pepper, black

1 teaspoon Spices, pepper, black

Quinoa, uncooked

1 cup Quinoa, uncooked

Squash, summer, zucchini, includes skin, raw

250 grams Squash, summer, zucchini, includes skin, raw

Squash, summer, crookneck and straightneck, raw

250 grams Squash, summer, crookneck and straightneck, raw

Peppers, sweet, red, raw

1 Unit Peppers, sweet, red, raw

Peppers, sweet, yellow, raw

1 Unit Peppers, sweet, yellow, raw

Onions, spring or scallions (includes tops and bulb), raw

1 Unit Onions, spring or scallions (includes tops and bulb), raw

Parsley, fresh

1/4 cup Parsley, fresh

Spearmint, fresh

1/4 cup Spearmint, fresh

Olives, ripe, canned (small-extra large)

4 tablespoons Olives, ripe, canned (small-extra large)

Cheese, feta

1 cup Cheese, feta

Lemon juice, raw

1/3 cup Lemon juice, raw

Oil, olive, salad or cooking

1/4 cup Oil, olive, salad or cooking

Garlic, raw

2 Units Garlic, raw

Mediterranean Quinoa Salad

Nutri value

Go to instructions

Instructions

9 Steps

68'

Total

25'

Preparation

27'

Cooking

Waiting

Step by step

1 of 9

10'

Boil Ingredients

Bring water, lemon zest, 2 teaspoons olive oil, 1/2 teaspoon salt and black pepper to a boil.

Check

2 of 9

13'

Cook Quinoa

Add quinoa, return to a boil, reduce heat to low and simmer uncovered for 12-15 minutes or until water is almost absorbed and the germ of the quinoa is beginning to appear.

Check

3 of 9

11'

Let Stand and Cool

Remove from heat, cover and let stand 10-12 minutes. Fluff with a fork, transfer to a large bowl and let cool.

Check

4 of 9

Preheat Grill

Preheat a grill or grill pan over medium-high heat.

Check

5 of 9

Grill the Vegetables

Brush the vegetables with olive oil and season with salt and black pepper. Grill 3-4 minutes per side or to desired doneness. Let cool.

Check

6 of 9

Combine Ingredients

Combine quinoa, scallions, parsley, mint, olives and feta cheese and gently stir to combine.

Check

7 of 9

10'

Prepare Vegetables

Slice the zucchini and yellow squash into 1-inch pieces widthwise and cut the bell peppers into three pieces each widthwise. Add to quinoa combination.

Check

8 of 9

Prepare the Dressing

Whisk together the dressing ingredients in a small bowl. Pour desired amount over salad and stir to combine.

Check

9 of 9

Adjust Seasoning and Serve

Adjust the seasoning with salt and black pepper or more lemon juice. Serve garnished with parsley sprigs.

Check