Mediterranean Quinoa Salad

nut free, soy free, gluten free 2-4 Servings 20 Minutes 50 minutes

Quinoa gets mixed reviews - it’s either a nutritious, gluten-free savior, or rice’s less attractive cousin for hippies. No matter what your stance is, quinoa salad is a protein-packed meal you can enjoy on your lunch break, or throw at your screaming children when they’re fussy and running low on nutrients.

Pronounced “KEEN-wah”, this ancient grain (which, by the way, doesn’t make it any more special because it’s “ancient” - come on, now) is filling, versatile, and easy to cook. If you have a rice cooker, you can just set it and forget it. Quinoa is packed with manganese, copper, phosphorus, magnesium, fiber, zinc, and yes, protein.
When cooking the quinoa, prep it according to the package’s instructions, or dump it into your rice cooker and add water the same way you would with rice, keeping the same proportions.

1 cup uncooked quinoa
1 roma tomato, small dice
1 cup fresh parsley, fine chop
1/2 cup red bell pepper, small dice
1/4 cup white onion, small dice
2 radishes, fine chop
4-6 basil leaves, chiffonade (thinly cut into ribbons)
1 clove garlic, crushed
2 lemons, juiced
1 tbsp extra virgin olive oil
1/4 tsp oregano
salt and pepper to taste
Cook the quinoa to the package’s instructions, then set aside to cool. You don’t want hot salad, that’s gross.
Prep all the ingredients and combine in a large bowl.
Get fancy: To chiffonade the basil, take the leaves and stack them on top of one another. Roll the stack up like a dooby, and with curled fingers, hold it in place and slice it thinly. You’ll be left with long ribbons. Fly, right?
Add the cooled quinoa to the mixture, and serve.