Grec-Mex Quinoa Salad with Kalamata Olives & Greek Honey
This Grec-Mex Quinoa Salad with Kalamata olives and Greek honey is a great example of how two entirely different culinary traditions can meld with harmony! Quinoa is a relatively new grain on the Greek table, but for those looking for hearty gluten-free options when making a filling and tasty salad, it's a great choice and it works really well with all things Mediterranean and Greek.
Ingredients
- 1 cup quinoa rinsed
- 6 cups water
- 14.6 oz. can of black beans rinsed
- 2 cups corn kernels frozen sweet corn or fresh shucked corn
- 1 cup Kalamata olives pitted
- 1 large red onion minced
- 2 large avocados peeled and sliced
- 1/3 cup diced jalapeños or other fresh hot or sweet pepper
Dressing
- ¼ cup extra virgin Greek olive oil
- 1 cup chopped cilantro or parsley
- 3 Tbsp balsamic vinegar
- 1 Tbsp sherry vinegar
- 1 tsp cumin
- Pinch cayenne
- 1 Tbsp raw Greek pine or blossom honey
- pinch of smoked paprika
- Sea salt and freshly ground pepper
Instructions
- Cook the quinoa according to package directions. Remove and drain, let it cool at room temperature, and store covered in the fridge until ready to use.
- Whisk together all the ingredients for the dressing just before finishing the salad.
- In a mixing or serving bowl, gently toss the quinoa, black beans, sweet corn, Kalamata olives, red onion, and avocado slices. Pour in the dressing, toss gently, and serve.
Notes
How to clean an avocado: Make sure you wash your avocados before slicing them open. To cut them open and into slices: Slice down the center lengthwise with a sharp knife. Slice until the knife reaches the pit. With a steady knife, slowly turn the avocado. Your knife should cut the peel and the flesh around the pit. Twist the two halves to separate. Scoop out the pit with a spoon and you’re ready to scoop out the flesh.
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