Tomato-Mint Quinoa Salad

A luncheon meal or dinner course.

Yield:
Serves 4 for lunch , 6 as a dinner side
Category:
Salads and Dressings
Cuisine:
Canadian

INGREDIENTS:

  • 1 cup quinoa or orzo
  • 1/3 to 1/2 cup raisins
  • 3 tablespoons lemon juice
  • 1/2 teaspoon sea salt
  • 2 cloves garlic, minced
  • 1/3 cup extra virgin olive oil
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 3 medium ripe tomatoes, diced
  • 2 green onions, thinly sliced
  • 1/2 english cucumber, sliced and diced
  • 1 cup mint leaves, coarsely chopped
  • 1/2 cup pine nuts
  • 2 tablespoons chopped parsley
  • 1 cup mizithra cheese, shredded or powdered. (substitute feta if you must)

  • optional addition: 4 asparagus spears, boiled for 2 minutes, and chopped into 1 inch pieces.

DIRECTIONS:

  1. Bring water to a boil in a small saucepan. Pour in quinoa, raisins and a pinch of salt. Cover and let simmer for 12 to 15 minutes, then remove from heat and allow to cool to room temperature.
  2. Combine the lemon juice, salt and garlic. Slowly beat in the olive oil, then the cinnamon, allspice and cumin. Add to the quinoa and toss well. Cover and refrigerate for an hour or more.
  3. When ready to serve, add the tomato, green onion, cucumber, pine nuts, mint, parsley and cheese. Toss gently and check the salt. Serve.

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