• Jen Cochran

Lisa's Mediterranean Quinoa Salad

A staple in the Lawrence household, this fresh, flavorful quinoa salad recipe is requested by friends again and again, so we thought we'd share it with you!


Pair with a crisp, light wine such as Freyja or Rosé for a delightfully fresh spring/summer meal. Add a protein such as grilled chicken, shrimp, steak or tofu if you like. Or, add a steak or a lamb lollipop and pair with our Syrah blend - Vaucluse!


Serves 3-4 as a main or 6-8 as a side


Lemon Garlic Vinaigrette:

  • 1/2 c olive oil

  • 2-3 tbsp fresh lemon juice

  • 1-2 cloves garlic, minced

  • 1-2 tbsp flat-leaf parsley, chopped (optional)

  • Salt & pepper to taste


Salad:

  • 1 c quinoa

  • 1 c cucumber, seeded, diced small

  • 1 c bell pepper, diced small (yellow, orange and/or red, mixed colors preferable)

  • ½ c green onion, diced

  • ½ c tomato, chopped

  • ½ c flat-leaf parsley, chopped

  • ½ to 1 c cup feta, crumbled (could substitute goat cheese or cotija)

  • Optional: 1 c kale, finely chopped, massaged in hands with a small drizzle of olive oil and kosher salt

  • Note: Ingredients and quantities can easily be adjusted for personal preference


Instructions:

  1. Make vinaigrette first. Combine all ingredients, whisk or shake in jar to combine. May be made a day ahead.

  2. Cook quinoa per package directions. Pour vinaigrette over top, stir to combine and let rest while other ingredients are prepped. Stir in rest of ingredients. Salt & pepper to taste. Enjoy immediately, or refrigerate. Keeps well in fridge for several days.




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