I know that it’s not technically summer for another 5 weeks or so, but this weekend we had our first cook out of the season, today is bright, sunny and warm, and I’m totally ready for summer cooking.  In our house, that means a lot of raw food and any cooking that happens indoors is usually in the cool of the morning.  Mediterranean Quinoa and Seafood Salad is a great dish to make up in the morning, pop into the fridge, and then enjoy for lunch or dinner later in the day.  The time in the fridge lets all of the ingredients get to know each other and when the flavors marry the salad is that much better.

I love to serve this salad with a couple of handfuls of roughly chopped baby spinach leaves mixed it just before serving.  That way, we all get another helping of dark leafy greens AND if you wait until just before serving to add them, the greens don’t wilt in the dressing so they are still nice and crisp.

I use a frozen seafood medley in this salad that contains shrimp, squid, mussels and clams. It’s already cooked and just needs to be boiled briefly to thaw.  You can use any seafood that suits your tastes – simply adjust the cooking directions accordingly.

Mediterranean Quinoa and Seafood Salad

Time: 20 minutes
Servings: 4

Ingredients:
1 1/2 cups frozen seafood medley
1 cup quinoa, cooked as per package directions and cooled OR sprouted
2-inch piece of cucumber, diced
1 tomato, diced
1/2 orange or yellow pepper, seeded and diced
1/4 cup chopped red onion
1/4 cup pitted black olives
1/4 cup feta cheese, crumbled
1 tbsp lemon juice
2 tbsp olive oil
1/2 tsp dried oregano
1 clove garlic, minced
salt and pepper to taste
2 cups baby spinach leaves, roughly chopped

Directions:

1. Bring 4 cups of water to a boil in a medium pot over high heat.  When boiling, add the seafood medley and cook for 1-2 minutes, until heated through.  Drain and rinse with cold water.
2. Combine the seafood, quinoa, cucumber, tomato, peppers, onions, olives and feta in a large bowl and mix gently to combine.
3. Combine the lemon, olive oil, oregano, garlic, salt and pepper in a small bowl and whisk until blended.  Drizzle over the salad and mix until everything is well coated.
4. Cover and refrigerate until serving.  When ready to serve, add the chopped spinach leaves and stir until they are evenly distributed.  Divide into 4 bowls or plates and serve.