Mediterranean Quinoa Salad
Last day of this 2015! Boy, what a year has this one been!!!
Lots of success with my cooking activities: many classes, new sponsors, roadshow across China with Kuhn Rikon, Ambassador campaign with Alce Nero, listing of Expat Cucina on the Wall Street Journal as one of the top 14 food blog to NOT miss, and so much more. I am certainly very happy of these past 12 months, it has been a great journey, certainly full of challenges and difficulties at time, but I wouldn’t change a thing 🙂
Now looking at 2016, I can only hope this to be just as good. I have lots of new projects which I am working on and I’m very excited about all of them!
In Italy on New Year’s eve and New Year’s day it’s custom to eat food which resemble money (like legumes, beans, round fruits, ravioli). In this – I have to admit – we are very similar to the Chinese 🙂
After spending 2 and a half weeks in Italy OVER-EATING, I’d like to start the new year able to button up my jeans…thus I have decided to make a healthy dish with quinoa.
It is an easy and light salad packed with nutrients coming from super food like edamame, fresh vegetables, feta cheese and olives.
Here is the recipe!
Ingredients (serves 6):
- 1/2 cup of dry 3 color quinoa
- 2 tbsp extra virgin olive oil
- 1 cup chopped tomatoes
- 1/2 cup of grilled eggplant, cut into cubes
- 1/3 cup of cooked edamame
- 2 tbsp chopped celery
- 1 tbsp chopped fresh parsley
- 1/4 cup chopped Greek olives
- 1/2 tsp salt
- 1/2 cup chopped feta cheese
- 2 leaves of fresh basil
Wash the quinoa until water runs clean
Cook it according to package instructions
Prepare all the vegetables and place them in a large bowl
Next, chop up some feta cheese
Mix all the ingredients together, season with salt and dress with plenty of extra virgin olive oil
Refrigerate until ready to serve.
This is a bowl of awesomeness. No better way to start the New Year!