Tuesday, 09 April 2013 18:09

Quinoa Salad with Cucumbers, Tomatoes, and Mint

Written by megan kramer
Rate this item
(1 vote)

Happy hump day! Spring is finally showing her lovely face and I could not be happier about it.

bk bridgephoto-7

 

As the weather gets warmer, Colleen and I both crave lighter, zestier meals. For me this usually means leaner meat and rosé instead of Pinot Noir, but this year I thought I would finally dive into the world of quinoa. This is a great salad for lunch and can be made to be a little bit heavier with mini turkey meatballs mixed in.

Enjoy!

Stephania

 

Quinoa Salad with Cucumbers, Tomato, and Mint
by Stephania Stanley (adapted from Bon Appetit)

quinoa tabbouleh 646

What you need:             

  • 1 cup quinoa, cooked
  • 1/4 cup olive oil
  • 1 1/2 tbsp lemon juice
  • 1 English cucumber, peeled, chopped into 1/4" pieces
  • 1 pint cherry tomatoes, sliced in half
  • 1/2 cup mint, roughly chopped
  • 2/3 cup parsley, roughly chopped
  • 2 scallions, sliced thinly
  • 1 garlic clove, minced

What you do:

Combine olive oil, garlic, and lemon juice. Whisk together. Stir in quinoa. Add remaining ingredients and stir to mix. 

Jeanette's Healthy Living: Chinese Shrimp Fried Rice
Devour: Farro Salad With Greek Yogurt
Dishin & Dishes: Kale, Quinoa and Black Bean Salad
The Cultural Dish: Lemon Risotto
The Sensitive Epicure: Stir-Fried Quinoa With Chinese Vegetables
Virtually Homemade: Spring Couscous Salad With a Citrus Vinaigrette
Made By Michelle: Really Good Granola
Cooking With Elise: Mediterranean Orzo Salad
Weelicious: Mushroom Barley
Thursday Night Dinner: Quinoa Salad With Cucumbers, Tomatoes and Mint
FN Dish: Good Grains Make for Balanced Meals

Feed Me Phoebe: Millet Salad With Roasted Fennel and Tomatoes

Last modified on Wednesday, 10 April 2013 10:55
blog comments powered by Disqus
site by pullPixel Media...
© Copyright THURSDAYS 2012, All Rights Reserved