QUINOA VEGETABLE SALAD WITH ONIONS, TOMATOES, CUCUMBER, KALAMATA OLIVES, MINT, AND COTTAGE CHEESE

Name: QUINOA VEGETABLE SALAD WITH ONIONS, TOMATOES, CUCUMBER, KALAMATA OLIVES, MINT, AND COTTAGE CHEESE
Prep time: 8 min
Cook time: 15 min
Ingredients: 3 cups cooked quinoa (1 cup dry quinoa); 1 15 oz can chickpeas (drained and rinsed); 1 medium cucumber (trimmed thinly sliced); 1 cup cherry tomatoes (halved); 1/4 cup red onion (finely chopped); 1 cup Kalamata olives; 1/2 cup fresh arugula (roughly chopped); 4 Tbsp extra virgin Greek olive oil; 1 Tbsp red wine vinegar; Juice of 1/2 lime; 3 Tbsp cottage or goat’s cheese; Seasalt and freshly ground black pepper; 1/3 cup fresh mint (finely chopped)

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HOW TO COOK QUINOA : First, you rinse the quinoa for at least 30 seconds, and you drain it well. Then add it to a pot with water over medium-high heat. When it reaches a boil, reduce the heat and let it simmer for about 15 minutes. Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. Then remove the lid and fluff the quinoa with a fork. Season to taste.

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QUINOA VEGETABLE SALAD WITH ONIONS, TOMATOES, CUCUMBER, KALAMATA OLIVES, MINT, AND COTTAGE CHEESE

By Diane Kochilas

Prep Time 8

Cook Time 15

Servings

Greek – Inspired, Mediterranean, Mediterranean Diet, Meze / Starters, Recipes, Salads, Sides, Sides, The Ikaria Diet, Vegetables, Vegetarian

Prep Time 8

Cook Time 15

Servings

Greek – Inspired, Mediterranean, Mediterranean Diet, Meze / Starters, Recipes, Salads, Sides, Sides, The Ikaria Diet, Vegetables, Vegetarian

Ingredients

3 cups cooked quinoa 1 cup dry quinoa
1 15 oz can chickpeas drained and rinsed
1 medium cucumber trimmed thinly sliced
1 cup cherry tomatoes halved
1/4 cup red onion finely chopped
1 cup Kalamata olives
1/2 cup fresh arugula roughly chopped
4 Tbsp extra virgin Greek olive oil
1 Tbsp red wine vinegar
Juice of 1/2 lime
3 Tbsp cottage or goat’s cheese
Seasalt and freshly ground black pepper
1/3 cup fresh mint finely chopped

Instructions

Heat the chickpeas and cherry tomatoes in a frying pan, shaking back and forth, until the chickpeas start to brown very lightly and the tomatoes crinkle and soften and release their juices. In a large serving bowl, combine the quinoa, chickpeas, cucumbers, cherry tomatoes, onions, Kalamata olives, and arugula. Set aside.
In a small bowl, combine the olive oil, vinegar, lime juice, salt, and pepper. Whisk until blended, then set aside.
Top the salad with cottage cheese and drizzle the dressing on top. Toss until the mixture is thoroughly combined. Season to taste and let the salad rest for 5 to 10 minutes before serving.
Top with mint and serve chilled or at room temperature.

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Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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QUINOA VEGETABLE SALAD WITH ONIONS, TOMATOES, CUCUMBER, KALAMATA OLIVES, MINT, AND COTTAGE CHEESE