Mediterranean Quinoa Salad

Our class this month was a Mediterranean theme to warm us up from the cold January temperatures. This salad has all the warm Mediterranean spices and can be served just the quinoa portion as a great side to your favorite protein, or mix it with your favorite greens as we did here and enjoy it any time! It is full of nutrient dense goodness that will satisfy you all winter long.

Ingredients:

1 cup dry quinoa, cooked and cooled

3 scallions, small dice

1⁄2 red onion, small dice

1 oz. pkg. fresh mint, chopped (1/4 cup packed)

Flat leafed parsley, chopped (1/3 cup packed)

2 naval oranges, sections removed, juice saved

Slivered almonds, 1 cup

Kalamata olives, pitted and sliced, 1⁄2 cup

4 cups of your favorite greens (I like arugula, but any greens will work here)

1⁄4 cup Goat milk feta (if tolerated, many who do not tolerate cow milk can

tolerate goat milk) or homemade vegan feta (see recipe) – optional

Dressing:

1/3 cup fresh squeezed orange juice

1/3 cup extra virgin olive oil

3 Tbsp. white wine vinegar

1⁄2 Tbsp. minced garlic

Kosher salt & pepper

Directions:

1. Cook quinoa and allow to cool.

2. Prep all vegetables and herbs.

3. In a small bowl, whisk together all the dressing ingredients. Taste and season with

   salt/pepper. It should be slightly salty. The quinoa ingredients will balance out the salt.

4. In a medium bowl, toss cooled quinoa with scallions, red onion, mint, parsley, slivered

   almonds, olives, orange sections and optional feta.

5. Pour 3/4 of the dressing over the quinoa and toss. This can be served as is or tossed

   with greens.

6. Pour the last 1⁄4 of dressing over greens and toss. Add quinoa salad and toss lightly. Top

   with extra slivered almonds, olives, mint, and feta if desired.