Mediterranean Quinoa Salad

Name: Mediterranean Quinoa Salad
Ingredients: 1 cup quinoa or 1 cup bulgur; 2 cups water; Marinade; 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; Vegetables; 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)

18 ingredients

6 steps

Ingredients

1 cup quinoa or 1 cup bulgur
2 cups water
Marinade
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
Vegetables
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)

Directions

1

Rinse quinoa in a strainer under running water and drain.
2

Bring water to a boil. Add quinoa and let it simmer for 10-15 minute (until water is absorbed and quinoa is translucent)
3

Set aside to cool. Meanwhile prepare vegetables.
4

Combine ingredients for the marinade, pour over cooled quinoa and stir to mix.
5

Add herbs and vegetables. Stir again. Sprinkle with pine nuts.
6

Cover and refrigerate 2-6 hours or more. (Serve at room temperature).