balsamic quinoa salad
Made this up when I was trying to think of things to make when my Vegan daughter was coming to visit. Very tasty and healthy. It was a hit with my daughter and husband.
Blue Ribbon Recipe
A wonderful balsamic quinoa salad that is light, fresh, and tastes of summer. Quinoa not only adds heartiness but is a great source of protein. It's mixed with refreshing tomatoes and cucumbers along with salty Kalamata olives, tart and sweet dried cranberries, and slivered almonds. Everything is tossed in a rich balsamic dressing. Balsamic vinegar is the star of the dressing, so make sure to use a good aged balsamic with good flavor. If the dressing is too tart for you, add a little honey to balance the flavors. This quinoa salad could be a side dish or a main dish served with grilled fish or chicken.
Ingredients
- 3 cups cooked quinoa
- 1 cup peeled and diced cucumber
- 1 cup halved grape tomatoes
- 2/3 cup pitted Kalamata olives
- 2/3 cup chopped spring onions
- 1 cup dried cranberries
- 1/2 cup good quality balsamic vinegar (I used tangerine balsamic)
- 2 dashes lemon juice
- 2 tablespoons extra-virgin olive oil
- 1/2 cup toasted slivered or sliced almonds
How To Make balsamic quinoa salad
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Step 1Cook the quinoa and then put it in the refrigerator to cool. -
Step 2Remove seeds from cucumbers. Peel and dice them.
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Step 3Cut grape tomatoes in half.
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Step 4Cut Kalamata olives into thirds. Make sure there are no pits.
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Step 5Combine the cooled quinoa, cucumbers, grape tomatoes, spring onions, olives, and dried cranberries in a mixing bowl.
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Step 6Mix olive oil, balsamic vinegar, and lemon juice with a whisk.
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Step 7Pour dressing over the quinoa mixture.
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Step 8Mix well. Salt and pepper to taste. Cover and chill.
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Step 9Garnish with almonds when serving.
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