June 2

Cooking Class: Mediterranean Quinoa Salad

How To, Recipes, Sides

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This is one of my all time favorites!!  Full of high quality protein and lots of colorful veggies all pulled together with a simple vinaigrette!  Feel free to mix and match the vegetables depending on what you have on hand! 

You can even layer in mason jars for an on the go lunch!  (Don't like quinoa?  You can substitute another grain or cooked/cooled pasta or just leave it out and increase the amounts of the other ingredients!)  

One of the KEYS to this recipe is to use a high-quality aged balsamic vinegar.  This is found in specialty oil & vinegar tasting shops, and NOT in the vinegar aisle of the grocery store.  I purchase mine from the Tasty Olive store on highway avenue in downtown Highland, Indiana.  If you do not have a source near by, most stores will ship or you might just find a store on your next vacation or weekend getaway as they tend to be popular in resort areas.  

P. S. It is important to blanch the green beans before adding to the salad so they hold their bright green color. See video below if you need a refresher on blanching!

Blanching Vegetables
Blanching vegetables help lock in freshness and color. After blanching, the vegetables can be frozen, added to your favorite recipe or stored up to 5 days in the refrigerator for a healthy, quick side dish.

Mrs. Dornberg

About the author

Cheryl Dornberg, NBC-HWC, is a national board-certified health & wellness coach and culinary nutrition expert who is passionate about using the power of food to achieve optimal health and increase longevity. She specializes in motivating and empowering individuals to create sustainable & consistent dietary and lifestyle habits that support the management and prevention of chronic health conditions, increase longevity, and improve overall quality of life.


Tags

cooking class, Gluten Free, healthy cooking, member content, Plant-Strong


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