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.
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3
cups
cooked quinoa
1 cup dry quinoa
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1 15
oz
can chickpeas
drained and rinsed
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1
medium cucumber
trimmed thinly sliced
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1
cup
cherry tomatoes
halved
-
1/4
cup
red onion
finely chopped
-
1
cup
Kalamata olives
-
1/2
cup
fresh arugula
roughly chopped
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4
Tbsp
extra virgin Greek olive oil
-
1
Tbsp
red wine vinegar
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Juice of 1/2 lime
-
3
Tbsp
cottage or goat’s cheese
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Seasalt and freshly ground black pepper
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1/3
cup
fresh mint
finely chopped
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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.
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In a small bowl, combine the olive oil, vinegar, lime juice, salt, and pepper. Whisk until blended, then set aside.
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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.
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Top with mint and serve chilled or at room temperature.