Sunday, February 10, 2013

Warm Mediterranean Quinoa Salad

A few days ago a friend photocopied a recipe from the Relish newspaper insert for me as she thought I'd like it.  I liked the general idea of it, but I didn't like the execution so I changed it up a bit and made it a little different.  The original recipe was for a Quinoa, Spinach and Walnut Stir-Fry.  Mine is more of a warm salad.  The original recipe can be found here:  Click ---> LINK.



1 Cup Quinoa
1-1/2 cups warm water
1 tsp 'No Chicken' Bouillon
1 tsp crushed Garlic, or 2-3 Garlic cloves minced
1 Tbsp Coconut Oil
1 - 6 oz bag of organic baby spinach
1 pint Grape Tomatoes, cut in halves
1/2 cup toasted Walnut pieces
1/2 cup grated vegan Cheese


1.  Place warm water in medium-small saucepan.  Add 'no chicken' bouillon.  Stir until dissolved and then add quinoa.  Bring to a boil.  When boiling reduce heat to low and cover and simmer for 15 minutes until most, if not all, water is absorbed.  Remove from heat and let rest covered for 5 minutes.

2.  While quinoa is cooking toast the walnuts on a pan under the broiler for a few minutes if not already toasted.  Wash and halve tomatoes and wash spinach.

3.  When the quinoa has about 2 minutes left to rest, place coconut oil in large frying pan on medium high heat.  When melted add spinach, tomatoes, and walnuts.  Stir to combine then add warm quinoa. Stir to incorporate the quinoa, add garlic and stir again. The warm quinoa will help the spinach to wilt and warm the tomatoes. Stir until spinach is almost wilted or until desired doneness of the spinach is reached.  I didn't want it too wilted so I just barely tossed it.

(Your mixture should look like this)
4.  Remove from heat and serve topped with grated cheese and fresh ground pepper.  I used Trader Joe's Vegan Mozzarella, as I think it resembles grated parmesan, but I also think this would be good topped with feta if you aren't vegan.

This made two large main course servings with a little left over.  If you were using it as a side dish it would serve 3-4 persons.  

(In a bowl ready for serving)
We used black bean and quinoa tortilla chips and scooped the leftovers cold from the fridge and it was good that way as well.  I might be temped to add some chick peas to it for some extra protein the next time I make it or even add some black olives.

- Bon Appetit

"A nickel will get you on the subway, but garlic will get you a seat." - Old New York Proverb


  1. Thanks, now I know what I am going to cook tomorrow.

    1. I thought of you when I posted this Sonja.

      A simple dish that is healthy and gluten free if you have gluten free bouillon. I hope you enjoy it.