Recipe Idea: Mediterranean Quinoa Salad Good Meatless Monday Dish
Note: Many of the links included throughout Recipe Idea Shop are affiliate links, which means if you follow them and you buy something, we will get a small commission. It doesn’t cost you a penny more, and you can still use your Amazon Prime (Shop Amazon – Give the Gift of Amazon Prime) account to buy. This posting includes affiliate links.
Hi. It’s Lois at Recipe Idea Shop, telling you about Mediterranean Quinoa Salad, a good Meatless Monday recipe. Now that Thanksgiving is past, it’s time to get back to healthier choices. Right?
This Mediterranean Quinoa Salad is a very interesting salad with unusual ingredients. The quinoa gives it a little nutty flavor; the veggies make it refreshing; and the spaghetti squash adds a uniqueness that can’t be beat!
I also learned a new way to make spaghetti squash: you just cut it in half, remove the seeds and bake it, cut side up, at 400F degrees for 40 minutes. The recipe is originally from The Complete Idiot’s Guide Quinoa Cookbook by Susan Irby. Don is not overly fond of quinoa, but I like it and know that it is a good source of complete protein. This salad is a terrific option anytime you want a vegan dish, especially if you need a dish for a “carry in” (as they call them in the South) or a “potluck supper” (for you Northerners).
Please comment on the recipe when you make it and share your photos!
Read on for recipe and nutrition…
- 1 medium spaghetti squash, cut in ½ and seeds removed
- 2 cups vegetable broth
- 1 cup uncooked quinoa
- 1 pint cherry tomatoes, cut in quarters
- 1 medium red bell pepper, diced
- 1 medium cucumber, diced
- ½ cup chopped, pitted kalamata olives
- 1 bunch green onions, white and tender green parts only
- 1 teaspoon sea salt
- 1 teaspoon pepper
- Heat oven to 400F degrees.
- Line a baking sheet with foil or parchment paper.
- Place the squash cut side up on the pan and bake for 40 minutes until tender.
- Remove from oven and let cool.
- When cool, use a fork to remove the squash from the skin. It should look like spaghetti now!
- In a 4-quart saucepan, mix the quinoa with the vegetable stock and bring the mixture to a boil.
- Reduce the heat to low.
- Cook covered for about 15-20 minutes until the quinoa has absorbed the stock and is tender.
- Mix the tomatoes, bell pepper, cucumber, olives, green onions, salt and pepper in a large bowl.
- Add the quinoa and squash and mix to combine.
- Serve warm or cold.