Quinoa Salad with Oil-Cured Olives

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QUINOA SALAD WITH OIL-CURED OLIVES

 

3/4 cup quinoa

1/4 teaspoon salt

1 small red bell pepper, seeded and diced

1/2 cup oil-cured black olives, pitted and sliced

1/2 cup green olives, pitted and sliced

3 thin green onions, finely sliced

1/4 cup finely chopped parsley

 

DRESSING:

3 tablespoons fresh lemon juice

2 tablespoons olive oil

1 teaspoon dried oregano, crushed

1 teaspoon grainy mustard (gf if necessary)

1/4 teaspoon salt

 

Put quinoa in a fine sieve and rinse several minutes with cold,

running water. Bring quinoa, 1 1/2 cups water and salt to a boil in a

medium saucepan. Cover, reduce heat and simmer 15 minutes. Drain.

Spread quinoa on several layers of paper towel. Let cool.

 

Combine quinoa, red pepper, black and green olives, green onions and

parsley in a bowl. Combine dressing ingredients in a small jar. Close

tightly and shake well. Pour about half the dressing over the salad,

mixing well. Cover and refrigerate at least 2 hours to blend the

flavors. Refrigerate the remaining dressing. One hour before serving,

remove salad from refrigerator and stir in the remaining dressing.

Makes 4 servings.

 

Per serving: 235 calories (50 percent from fat), 13.2 g fat (1.6 g

saturated, 8.4 g monounsaturated), 0 cholesterol, 5 g protein, 27.3 g

carbohydrates, 3.6 g fiber, 867.5 mg sodium.