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Mediterranean Quinoa Salad
By Thrive Life · 5 servings
10m prep time
15m cook time
This Mediterranean Quinoa Salad is packed with flavor and healthy ingredients!
Print recipe
Ingredients
- 1 c. Quinoa or THRIVE Quinoa
- 1 1/2 c. Water
- 3 tbsp. Olive Oil
- 1 tsp. Garlic, minced
- 1 c. THRIVE Chopped Chicken - Freeze Dried
- 1 c. THRIVE Mushroom Pieces - Freeze Dried
- 1/4 c. THRIVE Carrot Dices
- 1/2 c. THRIVE Green Beans - Freeze Dried
- 1 c. THRIVE Butternut Squash - Freeze Dried crushed or cut to small pieces
- 1 3/4 c. Water, for reconstituting in the pan
- 1/3 c. Kalamata olives, diced
- 1/3 c. Artichoke hearts, diced
- 2 tsp. Tarragon, freeze dried
- 1/2 tsp. Thyme
- 1/2 tsp. Iodized Salt
- 1/4 tsp. Peppercorn
- 1/2 tsp. THRIVE Chefs Choice Seasoning
- Dressing
- 4 tsp. Lemon Juice
- 3 tbsp. Capers, drained
- 2 tsp. Dijon Mustard
- 5 tbsp. Olive Oil
- 1/2 tsp. Dill Weed
- 1/2 tsp. THRIVE Chefs Choice Seasoning
- Garnish
- 1/2 c. THRIVE Shredded Parmesan Cheese - Freeze Dried reconstituted
- 1/2 c. Pine Nuts, toasted
Directions
- Rinse quinoa and boil in lightly salted water for 12-15 minutes, or until tender and water is absorbed. Rinse again in cool water and set aside.
- Make dressing by blending lemon juice, capers, mustard, and oil until smooth, scraping sides of blender if necessary. Add salt and pepper to taste. Fold in the olives, artichokes
- In a large saucepan, heat olive oil on medium heat. Saute garlic until golden.
- Add mushrooms, beans, carrots, chicken, and squash to pan and saute for 1 minute to toast.
- Add the 1 3/4 cup of water, thyme, and tarragon, then simmer until water has evaporated. Stir occasionally, then sprinkle in the Chef's choice.
- Combine warm ingredients with the quinoa and dressing and fold together. Allow to fully cool
- Before serving, lightly toss with pine nuts and Parmesan cheese