Summer Recipe Series - The Mustard Ceiling

I have been following Elizabeth's blog The Mustard Ceiling for a long time now. I even hired her for my blog re-design earlier this year. She has a great eye for design and an amazing eye for photography!

I think you will agree when you see her recipe and photos for a delicious looking Quinoa Salad...

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Hi Elegant Nest Reader's! I'm Elizabeth, from The Mustard Ceiling. I usually blog about interior design and DIY projects, but my husband and I are in the process of selling our house and moving this summer so all of our DIY projects are on hold until we find a new home to tackle.

Today, I thought I would step away from Interior Design and DIY projects to share my favorite summer recipe with you.

What I love so much about this recipe is that it is full of veggies, healthy, fast and perfect for a hot summer day. I recently stumbled upon it while trolling for new recipes on pinterest and I am so happy I did.

My favoite new recipe this summer is a Mediterranean Quinoa Salad. I found it on Small Kitchen College. The first time I made this recipe I followed Small Kitchen College's directions to the tee, but the second time I eliminated the artichokes, I prefer it without them.




*Ingredients for the Salad*

• 1 carton of cherry tomatoes, halved
• 1/4 c. red onion, chopped
• 1 medium cucumber, peeled and chopped
• 1/2 c. italian parsley, chopped (I usually do not use quite 1/2 C.)
• 1/2 c. fresh basil, chopped (I usually do not use quite 1/2 C. )
• 1/2 c. Kalamata olives, halved
• 1 head of romaine lettuce, chopped
• 1 c. of crumbled feta cheese
• 1 c. of dry quinoa (makes 2 c. cooked)

*Ingredients for the Salad Dressing*

• 1/2 c. olive oil
• juice of 1 lemon
• 1 clove of garlic, minced

To start, add one cup of dry quinoa to 2 cups of water. Bring the water and quinoa to a boil, reduce heat to low, cover and cook 10-15 minutes, until the water is absorbed. Once the quinoa is cooked, set it aside to cool. Next, chop up your cherry tomatoes, red onion, cucumber, parsley, basil, olives and romaine and combine them in a large bowl.







In a small bowl, whisk together the olive juice, minced garlic and lemon juice. Pour the dressing over the vegetables, then mix in the quinoa and feta.



The first time I made it, I paired it with homemade pita and hummus for a light refreshing dinner. Last time, I served it with a simple Turkey, Mozzeralla, tomato, basil panini with pesto mayonnaise. I think it would also pair nicely with a light chicken dish.

Honestly I don't think you can go wrong with any pairing you could come up with...it's that good!



Thank you for having me today Laura! I hope you are enjoying your vacation...and I hope you all enjoy the recipe.

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Thanks Elizabeth!

This salad looks delicious...and that grilled panini makes my mouth water just looking at the photo!