Millet Quinoa Mediterranean Salad Recipes

MILLET & QUINOA MEDITERRANEAN SALAD

Millet & Quinoa Mediterranean Salad image

I was inspired to come up with this simple and delicious salad after making another salad, recipe #399915. It's delicious and cooling - and low fat, too! The quinoa and beans add protein, making it a fantastic lunch dish. Pitted kalmatta olives would make a great addition!

Provided by Katzen

Categories Grains

Time 40m

Yield 5 cups, 3-4 serving(s)

Number Of Ingredients 17

Ingredients

1/2 cup millet
1 cup water
1/2 cup quinoa (red, white, or black)
3/4 cup water
1 English cucumber, diced
1 tomatoes, ripe, seeds squeezed out, diced
1 sweet pepper, seeded, diced
1/2 red onion, sliced thin
1 garlic clove, pressed
200 g feta cheese, diced
1 (10 ounce) can large white beans, drained
1/4 teaspoon cayenne pepper (more, to taste)
2 teaspoons dried dill (sub basil or oregano, if preferred)
1/4 cup pine nuts
1 lemon, juice of (zest as well, if preferred)
1 tablespoon olive oil (optional)
fresh ground pepper, to taste

Steps:

Bring millet and 1 cup water to boil, reduce heat, and simmer for five minutes; turn off heat, cover, and let sit for 10 minutes.
Bring quinoa and 3/4 cup water to boil, reduce heat, and simmer, covered, for 12-14 minutes; fluff.
Combine all ingredients and toss; chill. Enjoy!

Nutrition Facts : Calories 641, Fat 25.7, SaturatedFat 11.1, Cholesterol 59.3, Sodium 764.6, Carbohydrate 78.6, Fiber 12.6, Sugar 9.1, Protein 27.6

MEDITERRANEAN QUINOA SALAD

Mediterranean Quinoa Salad image

"An easy to make light salad that can be served with or without chicken for vegetarians." by Coulter on Allrecipes.com

Provided by Cuisine Sleuth

Categories One Dish Meal

Time 35m

Yield 4 Cups, 8 serving(s)

Number Of Ingredients 15

Ingredients

2 cups water
2 chicken bouillon cubes
1 garlic clove, smashed
1 cup quinoa
2 large cooked chicken breasts, cut into bite size pieces
1 large red onion, diced
1 large green bell pepper, diced
1/2 cup kalamata olive, chopped
1/2 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
1/4 cup fresh chives, chopped
1/2 teaspoon salt
2/3 cup fresh lemon juice
1 tablespoon balsamic vinegar
1/4 cup olive oil

Steps:

Bring the water, bouillon cubes, and garlic to a boil in a saucepan. Stir in the quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, 15 to 20 minutes. Discard the garlic clove and scrape the quinoa into a large bowl.
Gently stir the chicken, onion, bell pepper, olives, feta cheese, parsley, chives, and salt into the quinoa. Drizzle with the lemon juice, balsamic vinegar, and olive oil. Stir until evenly mixed. Serve warm or refrigerate and serve cold.

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