Quinoa Salad With Avocado and Kalamata Olives
Published November 26, 2012
Andrew Scrivani for The New York Times
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
¾ cup quinoa
1 ¼ cups water
Salt to taste
1 small cucumber, cut in half lengthwise, seeded and sliced, or 1 Persian cucumber, sliced; or ½ cup sliced or diced celery (from the inner heart)
¼ cup kalamata olives, pitted and halved (about 12 olives)
1 ripe avocado, diced
1 tablespoon slivered fresh mint leaves
2 tablespoons chopped fresh parsley
1 ½ ounces feta cheese, crumbled (⅓ cup, optional)
1 6-ounce bag mixed spring salad greens, baby spinach, arugula, or a combination
FOR THE DRESSING
1 tablespoon freshly squeezed lemon juice
1 tablespoon sherry vinegar
1 teaspoon Dijon mustard
1 small garlic clove, pureed
Salt to taste
2 tablespoons extra virgin olive oil
⅓ cup buttermilk or plain low-fat yogurt
Freshly ground pepper
Nutritional analysis per serving (4 to 6 servings)
21 grams carbs; 8 milligrams cholesterol; 227 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 14 grams fat; 5 grams fiber; 503 milligrams sodium; 7 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 1 ¼ cups water and salt to taste. Bring to a boil, cover and simmer 15 minutes, until the grains display a thread-like spiral and the water is absorbed. Remove from the heat, remove the lid and place a dish towel over the pan, then return the lid to the pan and let sit for 10 minutes or longer undisturbed. Transfer to a salad bowl and fluff with forks. Allow to cool.
- Step 2
Add the remaining salad ingredients except the salad greens to the bowl. Whisk together the dressing ingredients. If using yogurt, thin out if desired with a tablespoon of water.
- Step 3
Just before serving toss the lettuces with 3 tablespoons of the dressing. Toss the quinoa mixture with the rest of the dressing. Line a salad bowl or platter with the greens, top with the quinoa, and serve. Or if preferred, toss together the greens and quinoa mixture before serving.
Advance preparation: You can assemble the salad up to a day ahead but do not toss with the dressing until shortly before serving.
Private Notes
Comments
I found feta filled Kalamata olives and sliced them into the salad and added a tsp of honey to bring out the flavors and thoroughly enjoyed this recipe! Thank you!
I made a couple adjustments based on what I had (used thyme instead of mint, hummus instead of yogurt, and balsamic vinegar instead of Sherry vinegar and doubled the dressing). Turned out great!
Delicious! I didn't use feta and didn't miss it. The olives provide plenty of salt. I used plain full fat Greek yogurt in the dressing because it's what I had and thinned it with water. I used a mix of arugula, spinach, and spring mix. Thank you, Martha Rose. Your recipes are invariably healthy, delicious and made with easily accessible ingredients, so important!
delicious. Buttermilk or yogurt not needed imo. Added cilantro I had in fridge since its winter and my mint is dormant under the snow. Added a little chopped pink onion too. Lately I have been putting olives in any salad I make.
This salad is simply delicious and worth the work put into it. I used both Bulgarian feta and Kalamata olives, following the instructions closely for a half recipe for two diners. Martha has the perfect quinoa cooking instructions, the most detailed I have seen.
so good! used raw kale and leftover brown rice. didn't have any avocado but didnt miss it. dressing is a keeper!