Herbed Quinoa Salad

In the Middle East, herbs are considered “greens” and are included in dishes in copious amounts. That’s great, because they’re good for you, and they bring a bright, fresh flavor to dinner or a brown-bag lunch.
By / Photography By E. S. Bruhmann | May 01, 2013

Ingredients

  • 1 cup quinoa or wheat berries
  • ½ teaspoon salt
  • 2 tablespoons fresh lemon juice, or to taste
  • 1 tablespoon vinegar
  • 1 teaspoon ground cumin
  • ¼ teaspoon dried hot red pepper flakes, or to taste
  • 2 cups minced fresh herbs such as parsley, cilantro, mint and/or dill
  • 1 cup crumbled feta cheese
  • ½ cup minced green onion
  • ¼ cup minced brine-cured black olives or green salad olives
  • ¼ cup minced garlic scapes or 1 large clove garlic, minced

Instructions

  1. Combine quinoa in a saucepan with ¼ teaspoon salt and 1½ cups water. Bring to a boil, cover, reduce heat and simmer 15 minutes, or until tender. Remove from heat and set aside to cool.
  2. As the quinoa cools, combine the remaining ingredients in a large bowl. Add cooled quinoa and stir to mix evenly. Chill or serve at room temperature. Makes 8 side servings.

Ingredients

  • 1 cup quinoa or wheat berries
  • ½ teaspoon salt
  • 2 tablespoons fresh lemon juice, or to taste
  • 1 tablespoon vinegar
  • 1 teaspoon ground cumin
  • ¼ teaspoon dried hot red pepper flakes, or to taste
  • 2 cups minced fresh herbs such as parsley, cilantro, mint and/or dill
  • 1 cup crumbled feta cheese
  • ½ cup minced green onion
  • ¼ cup minced brine-cured black olives or green salad olives
  • ¼ cup minced garlic scapes or 1 large clove garlic, minced
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