Quinoa Salad with Cucumber and Olives

I’d like to give credit for this recipe to my cousin Alexander. I originally became interested in cooking when we were kids. But he wasn’t far behind. Our mothers, who are both Armenian, gave us cooking lessons. The meal is always the major event when our family gets together. When it comes to grilling marinated meats and veggies, Alexander is an expert. He gives great attention to detail, which makes his presentations consistently on target. This quinoa salad is my sister’s go-to dish whenever she eats veganism. We’ve been eating this salad at Alexander’s house for years and I wanted to share this awesome recipe with all of you. The reason I like it is that it’s delicious. But in addition to being tasty, this salad is anti-inflammatory, vegan, and gluten-free! As mentioned previously, this quinoa salad pairs well with grilled meat and veggies. The following recipes go well with this quinoa salad:

• Tzatziki, Grilled French Bread, and Chicken Souvlaki
• Greek Kabobs with Lamb, Tomato, and Onion (Crete Island)
• Chicken in a Skillet with Olives and Lemony Mustard Greens

Quinoa is naturally gluten-free and high in protein and fibre. One cup of cooked quinoa contains more protein than an egg. It also provides roughly 20% of your daily fibre needs. Quinoa is a versatile food that works well in most diets and is also anti-inflammatory. We wholeheartedly endorse this recipe for its anti-inflammatory properties. It’s also an excellent dish to eat if you’re attempting to lose weight due of its high fibre content and low calorie count.

One of the easiest grains to prepare is quinoa. Just put the hob on low and bring the water and quinoa to a boil (two parts water to one part quinoa). Till the water is absorbed, cook the quinoa without cover. When you’re ready to serve, turn off the heat and cover. Fluff with a fork when serving. Have fun!

• SET UP TIME: 15 minutes
• To prepare: 15 minutes
• COMPLETE TIME: 30 minutes
• 6 SERVING
• CALORIES 534 kcal

Ingredients For Quinoa Salad with Cucumber and Olives:

• One cup of dehydrated quinoa
• Two cups of water
• One chopped English cucumber
• Half a red onion, cut finely
• One can of drained and finely chopped black olives

Getting dressed:

• One cup of extra virgin olive oil
• One-fourth cup red wine vinegar
• 1 tbsp lemon juice
• 2 tbsp dijon mustard
• Salt and pepper, to taste

Instructions For Quinoa Salad with Cucumber and Olives:

1. Use a strainer to wash the quinoa. Place the quinoa in a saucepot with water and bring to a boil. Once it boils, reduce the heat to low and simmer, covered, for fifteen minutes. After turning off the heat, cover and let sit for five minutes.
2. In a food processor, combine the oil, vinegar, dijon, and lemon juice. In the absence of a food processor, thoroughly whisk the ingredients until they are fully combined.
3. Combine the cooked quinoa, chopped vegetables, and dressing (you may use as much or as little of the dressing as you like; I normally use most of it) in a bowl. Add pepper and salt to taste. Serve the salad right away or allow it to cool in the refrigerator.

Nutrition Info Quinoa Salad with Cucumber and Olives:

• Calories: 534kcal
• 24g of carbohydrates
• 5g of protein
• Fat (g): 48
• 7g of Saturated Fat
• Polyunsaturated Fat: 6g
• 34g of monounsaturated fat
• Sodium: 1076mg
• Potassium: 287mg
• Fiber: 5g
• Sugar: 2g
• Vitamin A: 316IU
• Vitamin C: 3mg
• Calcium: 64mg
• Iron: 2mg

Recipe adopted from: Gorge Zikos