Mediterranean Quinoa Salad

I decided to throw together this quinoa salad for lunch this afternoon. It is full of fresh flavors, perfect for a light spring lunch. It's vegan and free of gluten, dairy, corn, wheat, eggs, nuts, and soy. When shopping for your ingredients, make sure you check the labels on your kalamata olives and sundried tomatoes. I was able to find them with no added ingredients (avoid preservatives such as ferrous gluconate, found in olives, and citric acid, found in tomato products, if you have a corn allergy). This salad is so simple to toss together, and toddler-approved! Enjoy!

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Mediterranean Quinoa Salad

To prepare quinoa:

• 1 cup uncooked quinoa

• 2 cups water

• 1 teaspoon salt

• 1 tablespoon extra virgin olive oil

Additional ingredients:

• 1/3 cup organic pitted kalamata olives, halved

• 3/4 cups fresh parsley, chopped

• 1 can great northern white beans, drained and rinsed

• 1/2 cup sundried tomatoes, chopped

• 1 1/2 tablespoons lemon juice squeezed from a fresh lemon

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 2 tablespoons extra virgin olive oil

1. Cook quinoa by simmering it on low with the water, salt and olive oil until the grains have absorbed all of the liquid, about 18-20 minutes.

2. Remove from heat and let it cool down before adding the other ingredients.

3. In a large bowl, combine the cooked quinoa with the additional ingredients.

4. Stir well. Serve room temperature or cold. This salad can be made ahead of time and stored in the refrigerator.