Quinoa Olive Salad with Sun-dried Tomatoes and Black Olive Shortbread

quinoa olive salad

I in no way can get sufficient olives and so after I noticed Ricki's recipe for this summer salad served with black olive shortbread, I knew I had to make it. As is my custom, i've tailored it from the authentic. ideal for vegans and vegetarians alike because of the aggregate of any such powerhouse of wholesome elements. This dish is also gluten-loose. Ricki indicates you might want to add some nuts or beans for complete proteins if serving as a prime direction.

The salad is so fresh dressed with olive oil, lemon and tamari and the inexperienced olives are a great contact and critical i might say. genuinely a terrific preference as summer season has been with us this week and i for one, do not feel similar to turning at the range for prolonged durations of time. I toyed with the concept of including goat cheese, but I desired to give it as vegan pleasant and definitely the salad shines with out it even though i am certain it'd be a nice addition for individuals who devour dairy. This salad can be served cold or at room temperature.


  • 1 1/four cups dried quinoa
  • 6 solar-dried tomatoes
  • beneficiant cup inexperienced olives, pitted and sliced
  • 1 medium carrot, scrubbed, and reduce into small strips
  • handful of snow peas, reduce into small strips
  • a few tablespoons of pink onion, sliced
  • small bunch of inexperienced onions, white and light inexperienced elements, reduce on an angle
  • 2 clean crimson chilies, seeded and sliced into small strips
  • 1 clean inexperienced chili, seeded and reduce into small strips
  • half cup clean parsley, chopped
  • uncooked vegetables


  • three - four tablespoons olive oil
  • juice from 1 medium lemon
  • juice from 1 lime
  • 2 teaspoons sugar or Xylitol
  • 1 half of teaspoons sea salt
  • clean cracked black pepper to flavor
  • Shortbreads:
  • half cup walnut pieces, lightly toasted
  • 2 tablespoons sesame seeds, lightly toasted
  • 1 teaspoon poppy seeds
  • 2 tablespoons brown rice flour
  • scant half of cup black olives, pitted and sliced
  • 1 half of teaspoons soy or tamari sauce
  • 1 tablespoon of water or vegetable inventory


  1. Rinse the quinoa and soak for eight hours or overnight in 2 half cups of water or vegetable stock. convey to a boil over medium-excessive warmth. reduce the warmth to low, cover, and simmer for 20 mins or until the liquid is absorbed. get rid of from heat, fluff with a fork, and permit cool.
  2. meanwhile, soak the solar-dried tomatoes in warm water for 20 minutes. Drain and chop.
  3. transfer the quinoa to a massive bowl and combine with the solar-dried tomatoes, green olives, carrot, snow peas, purple onion, inexperienced onions, chilies, and parsley. Whisk collectively the dressing ingredients and toss with the salad. Set aside to chill at room temperature or within the fridge.
  4. when it's time to make the shortbreads, preheat an oven to 325° and line a baking sheet with parchment paper. In a food processor, grind together the walnuts, sesame seeds, poppy seeds and flour. Now upload the olives, tamari and water or inventory and method till you've got crumbly dough that isn't always overly moist. add a bit more flour if it is too moist.
  5. switch the dough onto the organized baking sheet and form right into a spherical this is kind of 5 inches in diameter and about half of-inch thick. score the top into 6 triangles.
  6. Bake for 20 mins, dispose of from the oven, lightly separate the triangles so they are approximately an inch aside, and keep to prepare dinner for every other 10 to fifteen minutes or till the tops are dry and the bottoms well browned. permit cool on a wire rack for a quick even as earlier than serving with the salad.