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Quinoa Mediterranean Pasta Salad

Ingredients

  • 1 8 oz (box) quinoa macaroni pasta
  • 1 small red pepper, chopped
  • 1/2  red onion, chopped
  • 1/4 cup black pitted olives, chopped
  • 1/4 cup cucumber, chopped into quarters
  • 15 cherry tomatoes, chopped into halves
  • 2 garlic cloves, minced
  • 1 handful fresh basil or parsley, chopped
  • 1/2 cup red wine vinegar
  • 1/4 cup olive oil
  • 2 tbsp stone ground mustard
  • 1 tsp sea salt
  • pepper to taste

Instructions

  1. Bring a medium pot of salted water to a boil. Cook quinoa pasta in boiling water for 8 to 10 minutes, or until al dente
  2. While the pasta is cooking, chop all your vegetables and put into a medium mixing bowl
  3. Once the pasta is cooked, rinse with cold water and combine with the vegetables. Mix the vinegar, olive oil, mustard, sea salt and pepper in with the pasta and vegetables
  4. You can marinate the salad overnight covered in the refrigerator or serve immediately

Yield: 4-6

 

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Quinoa Greek Salad

Ingredients

  • 2 cups of cooked quinoa, washed
  • 1 small red onion, finely chopped
  • 1/2 cup pitted black olives, chopped
  • half cucumber, sliced & diced
  • 3 tbsp crumbled feta goat cheese
  • 1 cup cherry tomatoes, cut into quarters
  • 1 handful fresh parsley, chopped
  • 1/3 cup olive oil
  • Pinch of sea salt
  • 1 tsp dried oregano

Instructions

  1. Wash & soak quinoa for approx  10 minutes
  2. Boil 2 1/2 cups of water, add quinoa
  3. Cook until water has evaporated and quinoa is fluffy
  4. Remove from heat. Put into medium bowl, mixing all ingredients together

Yeild: 8 servings

Arugula & Basil Salad

Ingredients

  • 1 small 5oz organic baby arugula (pre-washed)
  • 1 handful fresh basil chopped
  • 1/4 cup shaved mozzarella
  • 1 small spanish onion thinly sliced
  • handful chopped walnuts
  • 1 avocado thinly sliced
  • 1/4 cup balsamic vinegar
  • 1 tbsp raw agave
  • 4 tbsp olive oil
  • ground pepper

Instructions

  1. Add arugula and chopped basil in large salad bowl. Add chopped red onion, walnuts and thinly sliced avocado
  2. Mix balsamic vinegar, olive oil and agave in a small mixing bowl. Add dressing to the arugula and other ingredients in large bowl. Mix with tongs
  3. Serve onto plates.
  4. Add mozzarella shavings and ground pepper as your finishing touch

Yield: 2-4