Sunday, July 24, 2011

Week 1: Marcie's Mediterranean Quinoa Salad

Isn't it funny that we all chose to make a salad with quinoa?  Maybe we'll have to do quinoa again sometime, but this time say it can't be used in a salad.

I modified a recipe from allrecipes, and I think mine sounds a lot better.  :)  Ben and I both liked this salad.  I made his with mozzarella cheese and without tomatoes, but I think the feta cheese is what really makes this dish so tasty.  The girls didn't get to try any quinoa, because we were running so late that day that they were in bed before this was ready.  I'm curious what they would think of it.  Next time, I may add more quinoa, or plan on serving some bread with it.

Mediterranean Quinoa Salad
Serves 2 as a main course salad

1 cup water
1 cube chicken bouillon
1 clove garlic, minced
1/2 cup uncooked quinoa

1 large cooked chicken breast, cut into bite size pieces
1 roasted red pepper (I used one from a jar)
2 oz feta cheese crumbles
1 cup grape tomatoes, quartered
2 tbsp chopped fresh parsley
1 tbsp chopped fresh basil
1 tbsp lemon juice
1 tsp balsamic vinegar
1 tbsp olive oil

Combine the water, bouillon cube and garlic in a small pot and heat to boiling.  Stir in the quinoa, reduce heat to low and cover.  Simmer for 20 minutes, or until quinoa is tender and water is absorbed.
Meanwhile, combine lemon juice, balsamic vinegar and olive oil.

In a salad bowl, combine quinoa, chicken, red pepper, feta, tomatoes and herbs.  Drizzle with the balsamic dressing and toss to combine.  Serve warm or cold.


  1. if you made it without tomatoes, then why does the picture have tomatoes?

  2. She said she made BEN's without tomatoes. Marcie likes tomatoes.

    I don't know if I would consider mine a salad as it was a hot dish. It was more like a casserole.