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Quinoa And Sun-Dried Tomato Salad

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1 Min Read

Bring to boil 1 cup red quinoa in 4½ cup water, till water is absorbed. Add chopped dried tomatoes (soaked in 2 cups hot water), 1 cup kalamata olives, 4 scallions, 2 carrots, 3 cucumbers, 1 dikon radish (all diced) and 1 cup chopped oregano. Drizzle it with whisked 1/2 cup lemon juice, 1/2 cup olive oil, 1 lemon zest, red pepper and salt. Add cooked quinoa and toss gently.

This is a very healthy and delicious salad or stuffing for great vegan wrap.

Preperation Time: 30 minutes
Cook Time: 15 minutes
Recipe Type: Salads
Cuisine: Mediterranean diet
Serves: 4

Ingredients

  • 1 cup red quinoa
  • 1 cup white quinoa
  • 4 scallions, chopped
  • 2 carrots, peeled and diced
  • 3 baby cucumber, diced
  • 1 daikon radish, peeled and diced
  • 1 cup sun-dried tomato
  • 1 cup kalamata olives
  • 1 cup chopped fresh oregano
  • zest of one lemon
  • ½ cup lemon juice
  • ½ cup olive oil
  • dash red pepper flakes
  • salt to taste

Directions

  • Soak the sun-dried tomatoes in a 2 cups of hot water.
  • Place quinoa in a pot. Add 4½ cup water and bring to boil. Turn the heat down and cook until the water is absorbed. Remove from the heat and allow the quinoa to rest.
  • Remove sun-dried tomato from the water, squeeze the excess water and chop.
  • Dice kalamata olives and place in salad bowl. Add sun-dried tomatoes, scallions, carrots, cucumbers, dikon and oregano.
  • Whisk lemon juice, olive oil, lemon zest, red pepper and salt. Drizzle the dressing over vegetables and toss well.
  • Add cooked quinoa to vegetables and toss gently. Taste the salad, adjust the seasoning. Allow the salad to cool. Serve and enjoy.
Sanaa Abourezk

Sanaa Abourezk is a Gourmet Chef, Restauranteur, Author, Nutritionist, Blogger Passionate about the art of cooking and teaching cool recipes. Sanaa owns and operates a popular Middle Eastern Restaurant in Sioux Falls, South Dakota. She earned a Bachelor of Science Degree in Agricultural Engineering and a Masters degree in Nutrition. She attended cooking school in Florence, Italy, as well as the Cordon Bleu Baking School in Paris, France. She has worked as a nutrition adviser for the South Dakota Department of Health, where she advised clients on nutrition, cooking, and healthy eating. A talented creator of healthy and delicious recipes, she has published three cookbook: Secrets of Healthy Middle Eastern Cuisine, Oh Boy, I Can’t Believe it’s Soy!, and Gluten Free Mediterranean.

Sanaa Abourezk

Sanaa Abourezk is a Gourmet Chef, Restauranteur, Author, Nutritionist, Blogger Passionate about the art of cooking and teaching cool recipes. Sanaa owns and operates a popular Middle Eastern Restaurant in Sioux Falls, South Dakota. She earned a Bachelor of Science Degree in Agricultural Engineering and a Masters degree in Nutrition. She attended cooking school in Florence, Italy, as well as the Cordon Bleu Baking School in Paris, France. She has worked as a nutrition adviser for the South Dakota Department of Health, where she advised clients on nutrition, cooking, and healthy eating. A talented creator of healthy and delicious recipes, she has published three cookbook: Secrets of Healthy Middle Eastern Cuisine, Oh Boy, I Can’t Believe it’s Soy!, and Gluten Free Mediterranean.

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