Tel: 203.779.5331 | 724 Boston Post Road, Madison, CT
Located in the First Niagra Bank Courtyard
Quinoa Salad with Mediterranean Vegetables and Vinaigrette
Ingredients 2 cups Quinoa 1/2 cup Tuscan Herb Olive Oil 1/4 cup Sicilian Lemon White Balsamic Juice and zest of one large lemon 1 cup cherry tomatoes, halved 1 can or cup of garbanzo beans, drained 1 large cucumber finely diced 1 red or yellow bell pepper finely diced 2 tablespoons fresh flat leaf parsley, chopped 1/2 red onion finely minced 1 clove garlic finely minced 1 teaspoon ground cumin 1/2 cup crumbled feta (optional) 2 tablespoons fresh mint (optional) sea salt and pepper to taste
Directions Prepare Quinoa according to package directions. Fluff and set aside. Combine all the other ingredients (except the feta) and mix well. Marinate these ingredients for up to an hour in the refrigerator. In a large bowl, combine the quinoa with the marinated ingredients, tossing well to combine and sprinkle with feta if using. Adjust the seasoning again and serve.