vegenista:


&ldquo;Mediterranean Quinoa Salad&rdquo;

Being sick is no picnic, but I am planning a summertime&nbsp;picnic at my favorite bayside spot when I feel better! I am bored &amp;amp; lonely being stuck in the house on such a beautiful day, so I opened my patio door to let some light &amp;amp; fresh air into the kitchen &amp;amp; tested a picnic-worthy recipe that would also give me some nourishment while I am trying to get healthy!
This bright &amp;amp; fresh salad bursts with flavor from grape tomatoes, kalamata olives, lemon juice &amp;amp; spices. The combination of chickpeas &amp;amp; quiona make a complete protein! This would be wonderful for a light summer dinner topped with grilled Gardein, or packed in my picnic basket along side a bottle of crisp Pinot Gris!

1 cup dry quinoa
2 cups water
1 cup sliced grape tomatoes
1/2 English cucumber, peeled &amp;amp; chopped
1/2 cup sliced kalamata olives
1 cup canned chickpeas, rinsed &amp;amp; drained
1 cup chopped spinach
1&nbsp;1/2 Tbsp. extra virgin olive oil
1/2 lemon, juiced &amp;amp; zested
1 Tbsp. red wine vinegar
1 tsp. dry oregano
1 tsp. sea salt
1/4 tsp. black pepper
1/4 cup fresh basil cut in a chiffonade
Combine the water &amp;amp; quinoa in a medium sized pot &amp;amp; bring to a boil. Reduce heat to simmer &amp;amp; let cook for about 15 minutes, or until the quinoa has absorbed all of the water. Fluff with a fork &amp;amp; set aside.
In a large bowl, combine the sliced tomatoes, olives, cucumber &amp;amp; spinach. Add quinoa &amp;amp; spices &amp;amp; mix well. Drizzle olive oil &amp;amp; lemon juice on top and add fresh basil &amp;amp; lemon zest.
Toss all ingredients together. Serve immediately or store until serving.

Enjoy!
