This is inspired by a salad I recently enjoyed in a small vegetarian restaurant called Siggy’s on Henry Street in Brooklyn Heights. They called it a quinoa Greek salad, but really the only thing that was Greek about it was the kalamata olives. No matter, it was still delicious.
Ingredients
- ¾ cup quinoa
- 1 ¼ cups water
- Salt to taste
- 1 small cucumber, cut in half lengthwise, seeded and sliced, or 1 Persian cucumber, sliced; or 1/2 cup sliced or diced celery (from the inner heart)
- ¼ cup kalamata olives, pitted and halved (about 12 olives)
- 1 ripe avocado, diced
- 1 tablespoon slivered fresh mint leaves
- 2 tablespoons chopped fresh parsley
- 1 ½ ounces feta cheese, crumbled (1/3 cup, optional)
- 1 6-ounce bag mixed spring salad greens, baby spinach, arugula, or a combination
For the dressing
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon sherry vinegar
- 1 teaspoon Dijon mustard
- 1 small garlic clove, pureed
- Salt to taste
- 2 tablespoons extra virgin olive oil
- ⅓ cup buttermilk or plain low-fat yogurt
- Freshly ground pepper
- Nutritional Information
Nutritional analysis per serving (4 servings)
314 calories; 19 grams fat; 4 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 29 grams carbohydrates; 6 grams dietary fiber; 2 grams sugars; 8 grams protein; 10 milligrams cholesterol; 227 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 4 to 6
Preparation
- Place the quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 1 1/4 cups water and salt to taste. Bring to a boil, cover and simmer 15 minutes, until the grains display a thread-like spiral and the water is absorbed. Remove from the heat, remove the lid and place a dish towel over the pan, then return the lid to the pan and let sit for 10 minutes or longer undisturbed. Transfer to a salad bowl and fluff with forks. Allow to cool.
- Add the remaining salad ingredients except the salad greens to the bowl. Whisk together the dressing ingredients. If using yogurt, thin out if desired with a tablespoon of water.
- Just before serving toss the lettuces with 3 tablespoons of the dressing. Toss the quinoa mixture with the rest of the dressing. Line a salad bowl or platter with the greens, top with the quinoa, and serve. Or if preferred, toss together the greens and quinoa mixture before serving.
- Advance preparation: You can assemble the salad up to a day ahead but do not toss with the dressing until shortly before serving.
45 minutes
Dining and Cooking