Millet Quinoa Mediterranean Salad Recipes

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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



Millet & Quinoa Mediterranean Salad image

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

1/2 cup millet
1 cup water
1/2 cup quinoa (red, white, or black)
3/4 cup water
1 English cucumber, diced
1 tomatoes, ripe, seeds squeezed out, diced
1 sweet pepper, seeded, diced
1/2 red onion, sliced thin
1 garlic clove, pressed
200 g feta cheese, diced
1 (10 ounce) can large white beans, drained
1/4 teaspoon cayenne pepper (more, to taste)
2 teaspoons dried dill (sub basil or oregano, if preferred)
1/4 cup pine nuts
1 lemon, juice of (zest as well, if preferred)
1 tablespoon olive oil (optional)
fresh ground pepper, to taste

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



Mediterranean Quinoa Salad image

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).

1 cup quinoa or 1 cup bulgur
2 cups water
4 tablespoons orange juice, freshly squeezed
3 tablespoons lemon juice, freshly squeezed
2 tablespoons olive oil
1 -2 tablespoon balsamic vinegar or 1 -2 tablespoon wine vinegar
1 teaspoon brown sugar or 1 teaspoon raw sugar
1/2 teaspoon garlic powder (or to taste)
salt, to taste
fresh ground black pepper, to taste
1/2 cup finely chopped fresh basil leaf
1/3 cup finely chopped sun-dried tomato
2 red onions, finely chopped or 8 -10 green onions, chopped
1 lb cherry tomatoes, cut in half
6 ounces black olives, sliced
3/4 cup pine nuts (toasted)

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