Mediterranean Quinoa Salad Recipe - Greek.Food.com
Very tasty side dish - especially for barbecues! (It can be made a day ahead) - To make it a complete vegan meal, just add chickpeas or baked/grilled
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Cooking tools:
- Fine-mesh sieve
- Saucepan
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Spoon
- Measuring cup
- Measuring spoon
- Airtight container
- Refrigerator
Ingredients
- 1 cup quinoa or 1 cup bulgur
- 2 cups water
- 4 tablespoons orange juice, freshly squeezed
- 3 tablespoons lemon juice, freshly squeezed
- 2 tablespoons olive oil
- 1 -2 tablespoons 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
- 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)
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