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