Best Millet Quinoa Mediterranean Salad Recipes

Millet & Quinoa Mediterranean Salad image

Provided by Katzen

Categories Grains

Time 40m

Yield 5 cups, 3-4 serving(s)

Number Of Ingredients 17

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 image

Provided by Veganized

Time 2h30m

Yield 4-8 serving(s)

Number Of Ingredients 16

1 cup quinoa or 1 cup bulgur
2 cups water
4 tablespoons orange juice, freshly squeezed
3 tablespoons lemon juice, freshly squeezed
2 tablespoons olive oil
1 -2 tablespoon balsamic vinegar or 1 -2 tablespoon wine vinegar
1 teaspoon brown sugar or 1 teaspoon raw sugar
1/2 teaspoon garlic powder (or to taste)
salt, to taste
fresh ground black pepper, to taste
1/2 cup finely chopped fresh basil leaf
1/3 cup finely chopped sun-dried tomato
2 red onions, finely chopped or 8 -10 green onions, chopped
1 lb cherry tomatoes, cut in half
6 ounces black olives, sliced
3/4 cup pine nuts (toasted)

Steps:

Rinse quinoa in a strainer under running water and drain.
Bring water to a boil. Add quinoa and let it simmer for 10-15 minute (until water is absorbed and quinoa is translucent)
Set aside to cool. Meanwhile prepare vegetables.
Combine ingredients for the marinade, pour over cooled quinoa and stir to mix.
Add herbs and vegetables. Stir again. Sprinkle with pine nuts.
Cover and refrigerate 2-6 hours or more. (Serve at room temperature).