Well, this one didn’t really work out like I had envisioned in my head. Tasty, but… not quite right. And I know exactly what went wrong. So next time, it’s on like Donkey Kong!
Mediterranean Quinoa Salad
- 2 cups broth
1 clove garlic, smashed
1 cup uncooked quinoa
1 15-ounce can chickpeas, drained and rinsed
1 large onion, diced
1/2 large bell pepper, diced
1 cup halved cherry tomatoes
1/2 cup chopped kalamata olives (about 15 olives)
1/2 cup crumbled goat cheese (about 4 ounces) <- melted completely!
1/2 teaspoon salt
2/3 cup fresh lemon juice <- too much!
1 tablespoon balsamic vinegar
2 Tbls olive oil
1.Bring the broth and garlic to a boil in a saucepan. Stir in the quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes. Discard the garlic clove and scrape the quinoa into a large bowl.
Gently stir the chick peas, onion, bell pepper, tomatoes, olives, goat cheese, and salt into the quinoa. Drizzle with the lemon juice, balsamic vinegar, and olive oil. Stir until evenly mixed. Serve warm or refrigerate and serve cold.
Serving Size: Serves 4
While the flavor was good, the result was a little soupy. Huz even remarked, “This isn’t really like a salad, is it?” No, dear husband, it is not.