Mediterranean Quinoa Salad #vegan #recipevegetarian

This group satisfying Mediterranean Quinoa Salad is stacked with quinoa, cucumbers, tomatoes, purple onion, red chime peppers, artichoke hearts, kalamata olives and loads of crisp basil. It makes a delightful light lunch or side plate of mixed greens to serve at grills and potlucks.

This sound Mediterranean Quinoa Salad encapsulates crisp Mediterranean flavors including garbanzo beans, cucumbers, tomatoes, purple onion, red chime peppers, artichoke herts, kalamata olives and heaps of new basil It's light and tasty and is ideal for summer feasting in the open air.

I realize a few people aren't attached to quinoa. It's either the surface or the flavor. Once in a while it's both. I happen to truly adore quinoa, and make a huge pot up in any event once every week. I'll add it to soups, plates of mixed greens, and I particularly adore it for breakfast with eggs.

Regardless of whether you aren't partial to quioa, I truly trust out this simple quinoa plate of mixed greens formula an attempt. It's stacked with such an extraordinary combo of flavors and wholesome advantages. I think it very well might alter your perspective on things.

What's the contrast among red and white quinoa? As per Livestrong – red quinoa has marginally less protein than the pale quinoa with 5 grams of protein for each 1/4 glass contrasted with 7 grams of protein for every 1/4 container for the pale (or brilliant) quinoa.

Also try our recipe Spinach Avocado Salad with Berries #vegan #recipevegetarian

INGREDIENTS

•  1 cup uncooked quinoa
•  2 cups water
•  1 large cucumber, peeled, seeded and chopped
•  1 large red pepper, chopped
•  1/4 - 1/2 cup red onion, finely chopped
•  12-14 heirloom or regular cherry tomatoes
•  1 15-ounce can garbanzo beans, drained and rinsed
•  1 jar marinated artichoke hearts, drained and chopped
•  12 - 14 kalamata olives
•  1/4 cup fresh basil, sliced into ribbons
•  1/2 cup vinaigrette
•  1/4 cup freshly squeezed orange juice
•  1/4 cup freshly squeezed lime juice
•  1/2 cup extra virgin olive oil
•  1 garlic clove, crushed and minced
•  1/2 teaspoon sea salt
•  1/2 teaspoon freshly ground black pepper

INSTRUCTIONS

1. Place the quinoa in a sieve and rinse under cold water for just a minute.
2. Place the quinoa in a saucepan with 2 cups water and bring to a boil over medium-high heat.
3. Reduce heat to low and simmer covered for about 15 - 18 minutes.
4. Remove from heat and let set in the pan for about 5 minutes then fluff with a fork or spoon.
5. Transfer the quinoa to a bowl or cookie sheet covered with wax paper and place in the refrigerator to cool.
6. Place all of the prepared ingredients and the cooled quinoa in a large bowl.
7. Add the vinaigrette and lightly toss to incorporate.
8. Chill before serving. Serve with extra vinaigrette if desired.
9. FOR THE VINAIGRETTE
10. Place all of the ingredients in a mason jar. With the lid tightly sealed, shake until the ingredients are completely blended together.

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Source : bit.ly/2EjnVWm