Grec-Mex Quinoa Salad with Kalamata Olives & Greek Honey
This Grec-Mex Quinoa Salad with Kalamata olives and Greek honey is a great example of how two entirely different culinary traditions can meld with harmony! Quinoa is a relatively new grain on the Greek table, but for those looking for hearty gluten-free options when making a filling and tasty salad, it's a great choice and it works really well with all things Mediterranean and Greek.
Ingredients
- 1 cup quinoa rinsed
- 6 cups water
- 14.6 oz. can of black beans rinsed
- 2 cups corn kernels frozen sweet corn or fresh shucked corn
- 1 cup Kalamata olives pitted
- 1 large red onion minced
- 2 large avocados peeled and sliced
- 1/3 cup diced jalapeños or other fresh hot or sweet pepper
Dressing
- ¼ cup extra virgin Greek olive oil
- 1 cup chopped cilantro or parsley
- 3 Tbsp balsamic vinegar
- 1 Tbsp sherry vinegar
- 1 tsp cumin
- Pinch cayenne
- 1 Tbsp raw Greek pine or blossom honey
- pinch of smoked paprika
- Sea salt and freshly ground pepper
Instructions
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Cook the quinoa according to package directions. Remove and drain, let it cool at room temperature, and store covered in the fridge until ready to use.
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Whisk together all the ingredients for the dressing just before finishing the salad.
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In a mixing or serving bowl, gently toss the quinoa, black beans, sweet corn, Kalamata olives, red onion, and avocado slices. Pour in the dressing, toss gently, and serve.
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Want to learn more easy, healthy Mediterranean diet recipes? Sign up for my online course “Mastering the Mediterranean!“
Notes
How to clean an avocado: Make sure you wash your avocados before slicing them open. To cut them open and into slices: Slice down the center lengthwise with a sharp knife. Slice until the knife reaches the pit. With a steady knife, slowly turn the avocado. Your knife should cut the peel and the flesh around the pit. Twist the two halves to separate. Scoop out the pit with a spoon and you’re ready to scoop out the flesh.
