Mediterranean Quinoa Salad Dressed with Balsamic Vinaigrette

Classic Balsamic Vinaigrette

Those planning on cooking Mediterranean quinoa salad should visit a rice section of a supermarket to find quinoa. If this grain corn isn’t pre-washed then you should rinse it before cooking to get rid of a natural coating which tastes bitter. To cook the salad, you will need a cup of white quinoa, a pinch of salt, one cup of diced cucumbers, a small can of tomatoes with basil, oregano, and garlic, 1/3 cup of chopped feta cheese, one can of sliced ripe olives, and 1/4 cup of diced red onions.

To cook quinoa for the salad, bring some water with bouillon cubes and garlic to the boil, stir corn, and simmer it about 20 minutes on medium-low until tender. Meanwhile, combine drained tomatoes, cucumbers, feta, olives, and onions in a big bowl and set it aside. Let hot quinoa cool off spreading it on a baking dish. Once it is cool, add it to the mixture of vegetables you’ve made earlier. The salad can be dressed with the lemon juice and olive oil or you can prepare vinaigrette dressing for it.

Mediterranean Quinoa Salad With Blackberry

For the easy balsamic vinaigrette dressing, three portions of olive oil, one portion of balsamic vinegar, salt, and black pepper will be needed. You can also add some mustard, honey, minced fresh herbs, or minced shallots for better taste. Mix the oil with vinegar in a container with a lid. Add some pepper and a big pinch of salt to the container, cover it with the lid and then shake it vigorously. Add more salt, pepper, or oil to taste if needed. This dressing can be stored in a refrigerate for several weeks.



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