Quinoa Salad With Mediterranean Flavors - Tufts Health & Nutrition Letter
This hearty yet refreshing salad is perfect for potlucks, picnics and backyard barbecues. It provides the benefits whole grains and lots of colorful vegetables
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Cooking tools:
- Microplane
- Kitchen shears
- Chef's knife
- Cutting board
- Colander
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Fork
- Measuring cup
- Measuring spoon
- Refrigerator
- Airtight container
- Plastic wrap
Ingredients
- 3/4 cup Quinoa
- 1 1/2 cup water
- 2 cups green beans, stem ends trimmed, cut in 1/2 inch pieces
- 1/4 cup lemon juice
- 1/3 cup finely chopped shallot
- 1/4 tsp salt
- 1 pinch pepper
- 1/4 cup olive oil
- 2 cups cherry tomatoes or grape tomatoes, halved
- 1/3 cup Kalmata olives, coarsely chopped
- 1/4 cup chopped fresh parsley
- 1/4 cup snipped fresh chives
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