Andrew Scrivani for The New York Times
This is inspired by a salad I recently enjoyed in a small vegetarian restaurant called Siggy’s on Henry Street in Brooklyn Heights. They called it a quinoa Greek salad, but really the only thing that was Greek about it was the kalamata olives. No matter, it was still delicious.
3/4 cup quinoa
1 1/4 cups water
Salt to taste
1 small cucumber, cut in half lengthwise, seeded and sliced, or 1 Persian cucumber, sliced; or 1/2 cup sliced or diced celery (from the inner heart)
1/4 cup kalamata olives, pitted and halved (about 12__ olives)
1 ripe avocado, diced
1 tablespoon slivered fresh mint leaves
2 tablespoons chopped fresh parsley
1 1/2 ounces feta cheese, crumbled (1/3 cup, optional)
1 6-ounce bag mixed spring salad greens, baby spinach, arugula, or a combination
For the dressing:
1 tablespoon freshly squeezed lemon juice
1 tablespoon sherry vinegar
1 teaspoon Dijon mustard
1 small garlic clove, pureed
Salt to taste
2 tablespoons extra virgin olive oil
1/3 cup buttermilk or plain low-fat yogurt
Freshly ground pepper
1. Place the quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 1 1/4 cups water and salt to taste. Bring to a boil, cover and simmer 15 minutes, until the grains display a thread-like spiral and the water is absorbed. Remove from the heat, remove the lid and place a dish towel over the pan, then return the lid to the pan and let sit for 10 minutes or longer undisturbed. Transfer to a salad bowl and fluff with forks. Allow to cool.
2. Add the remaining salad ingredients except the salad greens to the bowl. Whisk together the dressing ingredients. If using yogurt, thin out if desired with a tablespoon of water.
3. Just before serving toss the lettuces with 3 tablespoons of the dressing. Toss the quinoa mixture with the rest of the dressing. Line a salad bowl or platter with the greens, top with the quinoa, and serve. Or if preferred, toss together the greens and quinoa mixture before serving.
Yield: Serves 4 to 6
Advance preparation: You can assemble the salad up to a day ahead but do not toss with the dressing until shortly before serving.
Nutritional information per serving (4 servings): 340 calories; 21 grams fat; 4 grams saturated fat; 3 grams polyunsaturated fat; 13 grams monounsaturated fat; 10 milligrams cholesterol; 30 grams carbohydrates; 7 grams dietary fiber; 347 milligrams sodium (does not include salt to taste); 9 grams protein
Nutritional information per serving (6 servings): 226 calories; 14 grams fat; 3 grams saturated fat; 2 grams polyunsaturated fat; 9 grams monounsaturated fat; 7 milligrams cholesterol; 20 grams carbohydrates; 5 grams dietary fiber; 231 milligrams sodium (does not include salt to taste); 6 grams protein
Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”
Recipes for Health: Quinoa Salad With Avocado and Kalamata Olives — Recipes for Health
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Recipes for Health: Quinoa Salad With Avocado and Kalamata Olives — Recipes for Health
