Tuesday, January 12, 2010

Make Ahead Quinoa Salad

This was actually last night's first main dish.  The one I wasn't sure was all that good and then my husband came home and saved the day by adding salt.  Once the salt was added, I loved it.  I always want to make grain salads, but they seem to require so many fresh herbs.  I did have fresh sage in the fridge, but I think it would have worked just fine with a little bit of dried.  If you have fresh herbs, definately throw them in. 

The Ingredients
4 cups cooked quinoa
1 can garbanzo beans, drained and rinsed
1 green bell pepper, finely diced
1/3 cup diced kalamata olives
1/4 cup olive oil
1/4 cup fresh lemon juice
1 tsp white wine vinegar
1 tsp parsley
1 tsp thyme
2-3 tbsp fresh sage, chopped
1/2tsp -3/4 tsp salt

At Ten O'Clock
1.  In food processor, blend together olive oil, lemon juice, vinegar and dried herbs. Set aside
2.  In large bowl, stir together quinoa, beans, bell pepper and olives.
3.  Pour dressing over salad.  Add fresh sage and salt to taste.  Mix well.
4.  Chill until ready to eat.

Before Serving
Pull it out of the fridge and give it a good stir. 

Family Approval
Jesse and I liked it.  It was yummy and kind of refreshing.  If I'm being totally honest, we ate a ton of it.  It was good as a small side with dinner and excellent as the main course for lunch.   The more time it had to marinate, the better it got. 


  1. oh, i love quinoa, and i have just about everything to make this salad.


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