Mediterranean Quinoa Salad May 18, 2016 By Jump to recipe Mediterranean Couscous Salad May 18, 2016 by EIR Category Recipes Persons 10 Ingredients 1 med eggplant, raw 1 med zucchini w/skin, raw 1 med delicata squash 1 onion onion, sweet, raw 6 tbsp olive oil, extra virgin, 100% first cold pressed, unrefined 1 tsp black pepper, ground 2 cup quinoa, dry 6 tbsp lemon juice, raw 5 oz feta cheese, reduced fat, crumbled 1 pint tomato, red, ripe, raw, cherry 2 tbsp basil, fresh, chopped Instructions Cut eggplant and squash length-wise into ¼ inch thick strips. Peel onion and slice into thick rings. Brush vegetables with 2 tablespoons oil and season with ½ tsp pepper. Grill or broil 1 to 2 minutes a side. Remove and cool. Place couscous in a saucepan and add just enough water to cover by 2 inches. Bring to a boil. Reduce heat and simmer, covered until tender, about 10 minutes. Drain and place in a large bowl. Combine lemon juice, remaining 4 tablespoons olive oil, and remaining pepper. Whisk well and pour over couscous. Chop vegetables and add to quinoa along with cheese, cherry tomatoes that have been halved and basil. Toss well. Tags Eating in the Real, Eating in the Real with Renee, gluten free recipes, health salads, healthy grains, healthy salad recipes, healthy salads, low carb recipes, mediteranean quinoa salad, nutrient dense salads, salad recipes, salads, vegetarian diet, Vegetarian Recipes © 2022 Copyright © 2016. ChristLight Productions Ltd, LLC. All Rights Reserved.