Mediterranean Whole Wheat Pasta Salad

Mediterranean Whole Wheat Pasta Salad

Source: Better Bites from wholekidsfoundation.org.

Paige's Recipe Notes: Easy.

Ingredients

• 12 oz 365 Everyday Value Organic Whole Wheat Elbows or Penne
• 4 oz fresh baby spinach
• 1 (15-oz) can garbanzo beans, drained and rinsed
• 1 cup halved cherry tomatoes
• 1/2 cup pitted Kalamata or black olives, chopped (optional)
• 3 TB lemon juice
• 1 TB extra-virgin olive oil
• Salt and ground black pepper, to taste
• Crumbled feta (optional) 

Instructions

1. Cook whole wheat pasta in a large pot of water until al dente, 8 to 10 minutes, then drain in a colander and rinse with cold water. 
2. In a large bowl, toss the pasta with remaining ingredients. 

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Mediterranean Quinoa Salad (15th & Vine Kitchen and Bar)

Mediterranean Quinoa Salad

Source: 15th & Vine Kitchen and Bar, courtesy 7News Miami.

Ingredients

• 1 cup quinoa
• 1 cup water
• 1 cup sour orange juice
• 1 stalk mint
• 1 stalk rosemary
• 1 stalk tarragon
• 1/4 cup roasted red peppers (chopped)
• 1/4 cup Kalamata Olives
• 1/4 cup cherry tomatoes
• 1/4 cup feta cheese
• Salt to taste

Dressing

• 1 cup lemon Juice
• 1 cup orange juice
• 1/4 cup lime juice
• 3 cups olive oil
• 2 Tbs. honey
• 2 Tbs. ground coriander
• 1/4 cup lime juice
• Salt to taste

Instructions

1. Pour water in a hot pan and add sour orange juice. Add fresh mint, rosemary, and tarragon and the quinoa. Bring to a boil, then turn down and simmer for about 15 minutes. When it’s done, fluff it up and set it aside to cool.
2. To make the dressing: In a large bowl, add fresh lemon, lime and fresh orange juice. Next comes the ground coriander, honey; slowly pour in the olive oil. Whisk until it’s blended well. Add salt and whisk more.
3. In a separate bowl, add the quinoa and then pour in roasted red peppers, Kalamata olives, cherry tomatoes, feta cheese and the coriander vinaigrette. Add salt and blend well.

To Plate:
Put quinoa in a serving bowl and top with Mache lettuce (or use your favorite lettuce).

Paige's Recipe Notes: Dressing - Lemon Lime orange juice ground coriander honey and slowly add a little olive oil and then a little salt

Add to Quinoa

Roasted Red pepper kalamata olives cherry tomato sliced. feta salt 

Cook quinoa with water sour orange juice handful mint and rosemary, tarragon 

Add ingredients. Pour over dressing. 

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Mediterranean Lentil Salad (Jimbos Magazine)

Mediterranean Lentil Salad

Serves 4 | Gluten Free, Vegan

Serve this protein-rich salad on a bed of lettuce, topped with olives and surrounded by tomato wedges and cucumber slices. If you're not vegan, sprinkle with feta cheese. 

Ingredients

• 1 cup brown or green lentils
• 4 cups water
• 2 bay leaves
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
• 2 cloves garlic, peeled
• 1/2 cup sun-dried tomatoes (not packed in oil) *
• Boiling water
• 1/2 cup diced celery
• 1/2 cup diced red or yellow bell paper
• 1/4 cup minced red onion *
• 1/2 cup chopped fresh parsley

Dressing

• 1/3 cup olive oil *
• 3 tablespoons red wine vinegar
• 1 teaspoon ground fennel
• 1 rounded teaspoon Dijon mustard

Instructions

1. Rinse lentils and remove any debris. In a medium saucepan, bring lentils, 4 cups water, bay leaves, thyme, and garlic to a boil. Reduce heat and simmer for about 20 minutes, stirring occasionally, until tender. 
2. Meanwhile, place sun-dried tomatoes in a heatproof bowl and cover with boiling water. In a large bowl, combine celery, bell pepper, onion, and parsley. In a separate bowl, whisk all dressing ingredients together until smooth. When sun-dried tomatoes have softened, drain, mince, and add to vegetables. 
3. Drain lentils and discard bay leaves. Remove garlic, mash, and mix back into lentils. Toss lentils with vegetables and dressing; adjust with salt and pepper to taste. Serve, or cover and chill to serve later.

* denotes pieces of the recipe I could not 100% make out in the photograph. 

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