Thursday, August 1, 2013

Serving Up {Salad}: Mediterranean Quinoa Salad with White Balsamic Honey Dijon Vinaigrette

We are entering the dog days of's hot and we are down to the last few weeks before school begins again, which means we are playing HARD to try to get all the summer fun in!  This recipe is perfect for a busy day that you know you have to feed the family but it is simply too hot to heat up an oven.  I like to prepare this salad early in the morning (minus the spinach and dressing) before we head out for our day and then just stick it in the fridge.  When dinnertime comes around and everyone is hot and tired and asking, "what's for dinner" you can just whip it out, add the spinach and dressing and, "voila", dinner is served!

You're welcome!

One Year Ago: Homemade Sloppy Joes
Two Years Ago: Ravioli with Balsamic Browned Butter
                         Spinach, Pear, Prosciutto and Gorgonzola with Balsamic Vinaigrette

(recipe from Mylan S.)
printable version

1 cup uncooked quinoa
2 cups water
1 sweet onion, sliced and grilled w/ oil until browned and soft & carmelized
1 can Garbanzo beans, rinsed
1 jar (4 oz) artichoke hearts, chopped or sliced
1/2 jar pittted kalamata olives, chopped or sliced
12-16 ounce bag baby spinach

White Balsamic Honey Dijon Vinaigrette:
1/3  cup white balsamic vinegar
1/2 cup olive oil
2 Tbs. Dijon mustard
1 Tbs. honey
Salt & Pepper to taste

Prepare quinoa by bringing water to a boil and adding the quinoa.  Stir, cover and cook as per package directions.  Set aside and allow to cool.
Prepare vinaigrette by combining all ingredients in a blender and pulsing until combined.
To cooled quinoa add onion, garbanzo beans, artichokes and olives.  Gently toss to combine.
Add spinach and dressing and toss lightly to coat.

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