Mediterranean Quinoa Salad

This is a great salad. It’s simple, tasty and colorful.

I first had this salad at a New Year’s party in Krakow last year. I was visiting friends for a week, on a well needed break from Budapest. We were going to a party and asked to bring along some appetizers and snacks. Ksenia and I brought some amazing mushroom strudels and our friend Florian brought this salad. The second I tried it, I started bugging him for the recipe. When I got it I would make up a big batch of the couscous (now quinoa mix) and add it to salads over a couple days. It is good hot or cold and makes great leftovers.

This recipe was originally in English, translated into German, then Florian translated it back to English for me and now here we are. The only major adjustment I made was quinoa substitution and I also left out the avocados. I’ve never actually had the salad with avocados in it, because they cost a right kidney and a leg on the Eastern European black market and my avocados last night weren’t quite ripe yet… but I have no doubt that they would be delicious in this salad. The only other word of advice I would give, is that if you want to keep it for leftovers, I would leave the lettuce mix out until you are serving it. The lettuce will get wilty and gross. Also, save the dressing on the side as well. It will last much longer.

Mediterranean Quinoa Salad

For the salad:

• 200g/8oz Couscous or Quinoa
• 400ml/14 fl oz Hot Vegetable Stock
• 10 sun-dried or sunblush tomatoes, quartered
• 2 medium avocados, peeled, stoned and cut into large chunks
• 100g/4oz black olives, chopped
• 100g/4oz green olives, chopped
• 3 scallions, finely chopped
• 1/2 red onion, finely sliced
• a good handful of nuts, such as pine nuts, cashews or almonds
• 200g/8oz feta cheese, roughly crumbled
• 130g/ 1 bag mixed green salad leaves

For dressing:

• 5 Tbsp. olive oil
• 5 Tbsp. vinegar (white wine, balsamic, whatever you’re in the mood for)
• Juice of 1 lemon
• Salt and Fresh Ground Pepper, to taste

Make the couscous or quinoa according to instructions, but use broth instead of water (trust me, it gives it that little extra something). While the grain is cooking, make the salad dressing. Combine vinegar, olive oil, lemon juice and salt and pepper. Stir 4 tbsp into the couscous/quinoa when it’s done and slightly cooled, then gently mix the tomoatoes, avocados, olives, onions, nuts and feta. Taste for seasoning. Toss salad leaves with remaining dressing, divide between four plates and spoon couscous over the top.