Chicken Fajitas
Martha Rose Shulman
1018 ratings with an average rating of 5 out of 5 stars
1,018
1 3/4 hours
Quinoa Salad With Avocado and Kalamata Olives
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:Serves 4 to 6
- ¾cup quinoa
- 1¼cups water
- Salt to taste
- 1small cucumber, cut in half lengthwise, seeded and sliced, or 1 Persian cucumber, sliced; or ½ cup sliced or diced celery (from the inner heart)
- ¼cup kalamata olives, pitted and halved (about 12 olives)
- 1ripe avocado, diced
- 1tablespoon slivered fresh mint leaves
- 2tablespoons chopped fresh parsley
- 1½ounces feta cheese, crumbled (⅓ cup, optional)
- 16-ounce bag mixed spring salad greens, baby spinach, arugula, or a combination
- 1tablespoon freshly squeezed lemon juice
- 1tablespoon sherry vinegar
- 1teaspoon Dijon mustard
- 1small garlic clove, pureed
- Salt to taste
- 2tablespoons extra virgin olive oil
- ⅓cup buttermilk or plain low-fat yogurt
- Freshly ground pepper
For the Dressing
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
227 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 22 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 7 grams protein; 503 milligrams sodium
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.
Powered byPreparation
- Step 1
Place the quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 1¼ 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.
Tip
- 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
Leave a Private Note on this recipe and see it here.
Cooking Notes
toni BK
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!
Veronica Barger
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!
Sue
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!
rachel
Swapped the buttermilk in the dressing for tahini to make it vegan! Added a splash of water to thin dressing out, but it was great!
Anne
Our large family did enjoy this quinoa salad, but it required more olive oil, a 1/2 teaspoon of sugar, and a little cream to moderate the sharpness of the combination of lemon juice, sherry vinegar and yogurt.
cat
The dressing was good when used fresh, but 24 hours later I couldn’t get it to emulsify. I’d use a different dressing.
Hoot
More Mint! More cucumber. A little red onion. Delicious and quick.
Sooz
I grated baked tofu in instead of feta for add'l protein, Moroccan olives (what I had) but would use Kalamata next time. I like using Stonewall Kitchen Champagne Vinegar dressing as a base (3T; added 3T yogurt, 1T Kefir, 1t water, 2 pinches of garlic pwdr +garlic, 2t of yuzu; saved pepper for the end. I made quinoa and added herbs in advance. Also cut up all veggies ahead X avo, which I added just before serving with dressing. Next time I'll use feta plus the tofu, as it needed salt. Good salad.
Veronica Barger
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!
MM
Dressing: buttermilk
rachel
Swapped the buttermilk in the dressing for tahini to make it vegan! Added a splash of water to thin dressing out, but it was great!
Lisa M
An amazing go-to recipe. I didn't have avocados, so subbed roasted yellow beets. Friends love it!
kelsey
I made this but kept the lettuce, dressing and quinoa mixture separate so I can make fresh salads for lunch between meetings at work. Very tasty!
Emily
Very good recipe. Double recipe served 8-10. Quinoa needed longer to cook though. Used yogurt (w/ a bit of water)
Carolyn
I added cannellini beans for protein, delicious!
katepmax
This is good, especially with cooked quinoa in the fridge - dressing with oat milk yogurt.
Deidre
This is a yummy guiltless summer salad with the addition of red onion and cherry tomatoes. I didn’t have mint so I subbed dill and also added leftover sliced steak. Loved the buttermilk vinaigrette.
doris page
I omitted the salad greens (will try next time); also the feta. Used whole fat Icelandic yogurt, and added radishes, baby turnips. It was delicious!
P Abrams
Super good and not hard to make at all.
Private notes are only visible to you.
Advertisement
