A few weeks ago, a couple asked me to cook dinner for them. I was very excited, because this meal was going to need to be vegan, gluten free, shellfish free, and nut free, among other things, so it would be an unique challenge. After some research, I came up with this recipe, packed with foods that prevent inflammation, help with joint pain, and heart healthy fats. It was a huge hit, and I’m sharing the recipe with you. Enjoy my Mediterranean Quinoa!
Total time: 30 minutes
1 cup of uncooked quinoa (about 4 cups cooked)
1/2 cup of cherry tomatoes
1/2 cup of cucumbers
1/4 cup of Kalamata olives
5-6 green onions, just the white and light green parts, chopped
3/4 cup of olive oil
2-3 tablespoons of red wine vinegar
1 large clove of garlic
1 teaspoon of dill paste
Salt and pepper to taste
Spinach, for serving
Cook the quinoa according to package instructions. Cool for 5-10 minutes. Cut up cucumber, cherry tomatoes, olives, and green onions. Refrigerate. Whisk together olive oil, red wine vinegar, finely minced garlic, and dill paste. Season with salt and pepper to taste. Add vegetables to cooked quinoa, and pour the prepared sauce on top. Mix well and refrigerate until ready to serve. Serve cold over spinach.