Adam and I had a delicious Mediterranean quinoa salad a few weeks ago at Hopmonk in Sonoma, and we set out to make our own version. I put together a lemon-grapeseed oil dressing and used tangy green olives to give it some punch. Try the recipe below!
1 cup Quinoa (any color, I use all three)
2 cups water
1/2 medium red onion, diced
1/2 cup roasted red pepper (fresh or jar), diced
1/2 cup sweet cherry tomatoes, sliced
1/4 cup Italian parsley, chopped
2 tbsp lemon juice
2 tbsp grapeseed oil
2 tbsp white wine or champagne vinegar
1/2 tsp sea salt
1/4 tsp cracked pepper
Combine quinoa and water in a medium saucepan, bring to a boil, cover and reduce to simmer for 15 minutes. Transfer to a large flat bowl and allow to cool to room temperature. Prepare dressing by whisking lemon juice, grapeseed oil, vinegar, salt, and pepper until emulsified. Toss quinoa with remaining ingredients and dressing; refrigerate for 1/2 hour (or eat it immediately as we did tonight). Yum.