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I recently enjoyed this mediterranean quinoa salad while on a trip to Santa Monica. It was so delicious, I had it three times while there! When I find dishes I like, or love, I always take note of the ingredients and come home to make my copycat. This mediterranean quinoa salad incorporates fresh healthy ingredients and was really easy to create. Give or take any vegetable you need, I recently added zucchini to mine and it was amazing! Hope you enjoy this refreshing salad, and it becomes a family favorite for you too.
Mediterranean Quinoa Salad
For the dressing:
3 tablespoons lemon juice
2 tablespoons red wine vinegar
1/2 tablespoon olive oil
Pinch of oregano
For the salad:
1 cup quinoa, cooked
2 cups spinach and/or mixed greens with arugula
1/4 green beans, halved or 1/4 pieces
1/4 cup garbanzo beans
10 grape tomatoes, halved
1/4 cup chopped zucchini
1/4 cup chopped cucumber
10 kalamata olives, sliced
1/4 cup feta cheese
Whisk together all the dressing ingredients in a small bowl. Set aside.
In a large bowl, combine the quinoa, spinach and/or mixed greens, and about half of the prepared dressing. Mix well with a wooden spoon.
Add the vegetables, and remainder of the dressing to bowl. Mix well.
Fold in the feta, and sprinkle with desired amount of almonds. You can either refrigerate or enjoy immediately!
These caramelized onion, spinach, quinoa quiche bites are easy and loaded with healthy goodness. I am always looking for breakfast choices that are good for everyone, and these pass the test and more. Quinoa is dubbed a superfood and with good cause. Look at the health benefits in one cup of quinoa…and then you have eggs, spinach and onion on top of that…heavenly!
- Protein: 8 grams.
- Fiber: 5 grams.
- Manganese: 58% of the RDA.
- Magnesium: 30% of the RDA.
- Phosphorus: 28% of the RDA.
- Folate: 19% of the RDA.
- Copper: 18% of the RDA.
- Iron: 15% of the RDA.
- Zinc: 13% of the RDA.
- Potassium: 9% of the RDA.
- Over 10% of the RDA for Vitamins B1, B2 and B6.
- Small amounts of Calcium, B3 (Niacin) and Vitamin E.
and then you have eggs, spinach and onion on top of the nutritional punch from the quinoa!
Caramelized Onion, Spinach, Quinoa Quiche Bites
- olive oil spray
- 6 eggs
- 1/4 C milk
- 2 T olive oil
- 1 C cooked quinoa
- 1/2 C shredded swiss cheese
- 1/2 C frozen spinach, thawed and liquids squeezed out
- 1 medium onion, diced
- 1/4 tsp salt
- 1/4 tsp pepper
- pinch of cayenne pepper
Coat a 24 cup mini muffin pan generously with olive oil
Preheat your oven to 350 degrees
Cook quinoa according to package directions, let cool
Heat olive oil in a sauté pan over medium heat. Add the onion, and season with salt, then toss to coat in oil. Arrange the onion into an even layer in the pan, and cook, stirring occasionally, but retaining an even layer. Cook until the onions caramelize, about 10-15 minutes. Remove from heat and set aside to cool.
In a large bowl, whisk the eggs, milk, salt, pepper, and cayenne pepper, until mixed.
Add the quinoa, mix evenly.
Add spinach, cheese, and onions, mixing until evenly combined.
Pour mixture into the mini muffin pans, careful to not overfill. The mix shouldn’t expand too much, but to be safe and avoid a mess, do not overfill.
Bake for about 20 minutes or until the eggs are set.
Let cool for a few minutes, serve immediately.