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The Tu Salud ¡Si Cuenta! Campaign is led by the UTHealth, School of Public Health and its Community Advisory Board that engages local community-members and policy-makers...
Recipes
Mediterrenean Quinoa Salad
Serving Size
*6 Servings as main, 9 Servings as a side
Ingredients
Ingredients:
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons chopped fresh mint
- 3 tablespoons chopped fresh oregano
- 1 cup diced tomato
- 1 cup diced, deseeded cucumber*
- 2 tablespoons sliced green onions
- 1/4 cup crumbled feta cheese
- 1 1/2 cups cooked chickpeas
- 3 cups cooked quinoa, cooled
Equipment
Directions
Directions:
- In a medium bowl, whisk together oil, lemon juice, salt, black pepper, mint, and oregano. Add tomato, cucumber, green onion, feta cheese, and chickpeas. Mix well.
- Add quinoa and toss to combine. Serve with lemon wedges, if desired
Helpful Tips
*To remove the seeds from a cucumber, slice it in half lengthwise. Run a teaspoon down the middle of the cucumber to remove the seeds.
**To cook quinoa, bring 2 cups of water to a boil in a boil in a medium saucepan. Add 1/2 teaspoon salt and 1 cup quinoa, rinsed and drained. Lower heat to medium-low, cover, and cook for 15-20 minutes, or until all the water is absorbed. Remove from heat and use a fork to fluff. Allow quinoa to cool
Adapted by: The Happy Kitchen
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This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP