Mediterranean Quinoa Salad

Mediterranean Quinoa Salad


For the “Yellow” Quinoa:
1 cup quinoa
1 tsp tumeric
1 tsp cumin
1/2 tsp parika
1/2 tsp salt
1/2 tsp onion powder

For Salad Assembly:
1 handful baby spinach, chopped
4-6 sundried tomatoes
1/4 cup cherry tomatoes, halved
1/8 cup kalimata olives, pitted and halved
1/4 cup goat’s feta (or goats cheese)
1 small eggplant roasted or grilled (optional)

For the Roasted Eggplant:
1/2 tsp cumin
1/2 tsp coarse salt
1 garlic clove, minced
1 Tbsp olive oil

2 tbsp olive oil
1 tbsp red wine vinegar
1/2 tsp onion powder
1/4 tsp Italian seasoning
1/4 tsp coarse salt
freshly ground pepper

If you are including the eggplant in this salad (highly recommend), I’d suggest getting it in the oven right away so that it can roast while you prepare the rest of the ingredients. Here’s what I do:

1. Preheat oven to 260 degrees C
2. Combine 1/2 tsp cumin and 1/2 tsp coarse salt and 1 garlic clove minced
3. Halve the eggplant and rub the spice rub on the inside of each half
4. Brush with a high smoke point oil on both skin and flesh side of each half
5. Roast in the preheated oven flesh side down for 30-40 mins
6. Allow to cool before cubing and adding to the salad

7. Make the yellow quinoa: rinse the quinoa and then place in a pot with 1 1/2 cups of water. add the spices, bring the pot to a boil, and then cover and simmer for an additional 15 minutes or until all the water has been absorbed and the quinoa has a fluffy consistency.

8. While the quinoa is cooking, prepare and chop all the the veggies and cheese. If you are choosing to roast the eggplant, see below for roasting instructions. Set all the salad assembly toppings aside until the quinoa is ready.

9. Prepare the dressing by combining the olive oil, vinegar and spices. Whisk well to combine.

10. Once quinoa is ready, place into a medium salad bowl, top with the additional ingredients, and drizzle with the dressing. Toss and serve.
Optional: top with some fresh parsley.