We saved our Mediterranean Quinoa Toss for last. This salad would be a delicious combination of red quinoa, chickpeas, tomatoes, cucumbers, olives, feta, spinach, basil and onion. Since we always have quinoa on hand (now that we discovered our love for it) we decided to mix some of our tri colored quinoa and additional chickpeas to have our meal that was meant for two, serve three instead.
Ingredients for our Meditteranean Quinoa Toss
- Red Quinoa
- Mixed Cherry Tomatoes
- Kalamata Olives
- Diced Red Onion
- White Wine Vinegar
Next we added water to our quino and brought it to a boil. Once the water was boiling, we reduced the heat to low and cooked the quinoa for 15 minutes before removing it (still covered) from the heat to sit for an additional 5.
While the Feta was meant to tossed with the salad, we left it on the side for the dairy lovers in the family, and I went some of our delicious Manchego (sheeps milk) cheese. We also chose to leave out the capers and basil for this time around.