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After those amazing Quinoa Patties, I cooked up a couple of cups of quinoa to have on hand. I still can’t believe that I’ve only known about quinoa for a few months. I apologize in advance for the many recipes that will be posted.

For lunch I added a Mediterranean spin on the Peruvian grain, which gave me the chance to try out my Devo Fig Balsamic.

mediterranean quinoa saladMediterranean Quinoa Salad

{vegan}

Ingredients:

  • 1 c uncooked quinoa
  • 2 c veggie broth
  • 3 plum tomatoes, finely chopped
  • 1 can cannellini beans, drained and rinsed
  • 1 c fresh spinach
  • 2/3 c chopped Vidalia onion
  • 1 tbs Devo Fig Balsamic
  • 3 tbs freshly squeezed lemon juice
  • 3 tbs Devo EVOO
  • ¼ c fresh basil, chopped
  • 2 avocados, pitted, peeled and chopped
  • 1 cucumber, diced
  • Freshly ground sea salt and black pepper to taste
  • Boston lettuce
  • Balsamic cream for drizzle

Directions:

  • Bring quinoa and broth to boil.
  • Reduce heat; cover and simmer for 15 minutes, or until liquid is absorbed. (Check frequently; add more broth or water if needed.)
  • In a medium bowl, stir together quinoa, tomatoes, beans, spinach and onion.
  • In small bowl, whisk together lemon juice, oil, salt and pepper.
  • Add to quinoa mixture.
  • Add basil, avocado and cucumber.
  • Place lettuce on plates and top with quinoa mixture.
  • Drizzle with balsamic cream.
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