QUINOA SALAD WITH AVOCADO AND KALAMATA OLIVES
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.
Provided by Martha Rose Shulman
Categories dinner, weekday, salads and dressings
Time 45m
Yield Serves 4 to 6
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 10 grams, Carbohydrate 21 grams, Fat 12 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 486 milligrams, Sugar 3 grams, TransFat 0 grams
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