MILLET & QUINOA MEDITERRANEAN SALAD
I was inspired to come up with this simple and delicious salad after making another salad, recipe #399915. It's delicious and cooling - and low fat, too! The quinoa and beans add protein, making it a fantastic lunch dish. Pitted kalmatta olives would make a great addition!
Provided by Katzen
Categories Grains
Time 40m
Yield 5 cups, 3-4 serving(s)
Number Of Ingredients 17
Steps:
- Bring millet and 1 cup water to boil, reduce heat, and simmer for five minutes; turn off heat, cover, and let sit for 10 minutes.
- Bring quinoa and 3/4 cup water to boil, reduce heat, and simmer, covered, for 12-14 minutes; fluff.
- Combine all ingredients and toss; chill. Enjoy!
Nutrition Facts : Calories 641, Fat 25.7, SaturatedFat 11.1, Cholesterol 59.3, Sodium 764.6, Carbohydrate 78.6, Fiber 12.6, Sugar 9.1, Protein 27.6
MEDITERRANEAN QUINOA SALAD
Very tasty side dish - especially for barbecues! (It can be made a day ahead) - To make it a complete vegan meal, just add chickpeas or baked/grilled tofu chunks. Serve with (vegan)tzatziki.
Provided by Veganized
Categories One Dish Meal
Time 2h30m
Yield 4-8 serving(s)
Number Of Ingredients 16
Steps:
- Rinse quinoa in a strainer under running water and drain.
- Bring water to a boil. Add quinoa and let it simmer for 10-15 minute (until water is absorbed and quinoa is translucent)
- Set aside to cool. Meanwhile prepare vegetables.
- Combine ingredients for the marinade, pour over cooled quinoa and stir to mix.
- Add herbs and vegetables. Stir again. Sprinkle with pine nuts.
- Cover and refrigerate 2-6 hours or more. (Serve at room temperature).
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