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Mediterranean Quinoa Salad

Quinoa is a favorite of many with good reason. It’s a grain (actually a seed) that is loaded with protein and is gluten-free. It is easy to prepare and is the perfect blank canvas for many creative additions.

I love it in a salad because it can stand up to big tastes like the ones in this recipe. There is an explosion of tastes and textures, yet there is also a pleasant balance of flavors. Grilling the corn and mushrooms gave them both a flavor boost. The chewiness of the mushrooms gave the dish a “meaty” feel and the tomatoes and onions gave it just the right amount of crunch. Quinoa is innately toothsome and was a perfect counterbalance.

I opted for a vinaigrette liberally laced with lemon and rosemary and a big hint of garlic to keep with the Mediterranean theme. You could use another bean, maybe cannellini if you were so inclined. The addition of a little cheese, perhaps feta, wouldn’t be a sin either. As with all of my recipes, I want you to make it your own.

This would make a wonderful side dish at a cookout, but it would be equally at home starring as they main attraction.

Mediterranean Quinoa Salad
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Servings
8
Servings
8
Mediterranean Quinoa Salad
Print Recipe
Servings
8
Servings
8
Ingredients
Dressing
Servings:
Instructions
  1. Cook the quinoa in the vegetable stock according to the package directions adding the lemon peel, crushed garlic, and rosemary sprig at the beginning of cooking. Once it is cooked, remove the garlic, lemon, and rosemary as well as any un-absorbed broth and transfer into a large bowl.
  2. Trim the stems on the mushrooms. Cut any very large ones in half. Toss with the olive oil and grill in a basket over medium heat until lightly browned. Add to the bowl of quinoa.
  3. Spray the ears of corn lightly with cooking spray and grill over medium heat until lightly charred on all sides. Allow to cool slightly. Cut the kernels off the cob and add them to the quinoa bowl.
  4. Drain the artichoke hearts well and roughly chop them before adding them to the bowl along with the red onions and garbanzo beans.
  5. Cut the tomatoes in half and add them to the bowl
  6. Toss the ingredients together gently. Add the dressing and toss once more. Refrigerate for at least 4 hours. Serve.
Dressing
  1. Combine the dressing ingredients in a small food processor. Blend until the dressing is smooth. There will be small flecks of rosemary...that is a good thing.
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Fresh Corn and Squash Skillet

Fresh Corn and Squash Skillet
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This is a wonderful Summer side dish. Adding the vegetables to the pan gradually insures that everything will turn our tender yet crisp.
Fresh Corn and Squash Skillet
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This is a wonderful Summer side dish. Adding the vegetables to the pan gradually insures that everything will turn our tender yet crisp.
Ingredients
Servings:
Instructions
  1. Heat a large fry pan over medium high heat. Add the olive oil and swirl to coat the bottom of the pan.
  2. Add the chopped red onion and cook for 2 or 3 minutes until the onions begin to soften.
  3. Add the corn kernels and cook for several minutes more. Add the peppers and garlic and cook for 2 minutes or so.
  4. Add the zucchini and squash and cook another few minutes. Everything should be tender yet have a little crunch.
  5. Add the chopped tomatoes and stir to combine,
  6. Reduce the heat to low and add the sour cream. Stir to blend and cook for several minutes until the everything is heated.
  7. Add the shredded cheese and stir and continue to cook until the cheese is melted.
  8. Taste and add salt and pepper as needed. Sprinkle the cilantro on the vegetables and toss lightly. Serve.
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Roasted Red Pepper Salsa

Roasted Red Pepper Salsa
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Salsa re-imagined. Sweet and mild, but if you like it with more heat, use a whole jalapeno and leave in a few seeds.
Roasted Red Pepper Salsa
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Salsa re-imagined. Sweet and mild, but if you like it with more heat, use a whole jalapeno and leave in a few seeds.
Ingredients
Servings:
Instructions
  1. Put the peppers in a medium bowl. Add the onions, garlic, cilantro, and parsley. Stir to combine.
  2. Add the jalapeno and lime zest and toss to combine.
  3. Stir in the lime juice and olive oil and stir again to combine.
  4. Taste and add salt and pepper to taste. Cover and chill for several hours.
  5. Serve as a garnish for tacos or with chips.
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Cannellini Burgers

Cannellini Burgers
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Cannellini Burgers
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Ingredients
Servings:
Instructions
  1. Put the oats, fennel seed, onion and garlic in a food processor. Pulse until coarsely chopped.
  2. Add a little more than half of the beans, the parsley, rosemary, and tomatoes and pulse until almost smooth. Add the egg and process until everything is blended.
  3. Spoon the mixture into a bowl. Add the remaining beans and salt and pepper to taste. Stir to combine.
  4. Form the mixture into four patties. Spray a plate with cooking spray and place the patties on the plate. Cover with plastic wrap and chill for at least 2 hours.
  5. Heat a large skillet and add the olive oil. Put the patties into the pan and cook over medium high heat for 4 minutes or so. You want a nice golden brown.
  6. Flip the patties over and continue to cook another 4 minute or so until the second side is equally as golden as the first.
  7. Serve on buns or sandwich thins with the garnishes of your choice.
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