I always hesitate to use the word ‘healthy’. It seems that while some people are attracted to it, the rest of us tend to move past it to the next thing on the menu. So, I will not use the word ‘healthy’; I will instead just say that this is a most yummy grain, and while using the quinoa, you can also use that corn on the cob from the other night, the leftover roasted peppers and those cherry tomatoes on the verge of going bad. Now, don’t you feel so much better about making this salad already?
12 oz. quinoa (I often buy the organic red quinoa in a bag), follow directions on package for prep.
1 red pepper, preferably roasted already (I use the pepper that I grilled previously from the fridge but you can use roasted red peppers from the jar and just eyeball the amount. I have also used yellow and orange, just never green.)
Approx. 1 cup red cherry tomatoes (any small tomatoes will do)
1 cup Kalamata pitted olives, chopped (optional)
1 cup garbanzo beans, drained ( i use organic canned)
1 cup corn kernels (I use the corn from the night before that I grilled. You can use fresh or frozen.)
1/4 cup scallions, chopped
* Crumbled feta cheese (adjust amount to your liking)
* tonite when I made this I added fresh cilantro ( which I love) and 1/2 a jalapeno pepper chopped up, you can also add chunks of avocado (which I like in all salads) and olives as I’ve said are optional.
I also used almost all of the dressing for this salad. That is a matter of taste, and I did add about 1/2 tsp. of kosher salt when the salad was all said and done. And a bit more black pepper
You can use my lemon vinaigrette dressing but I also use this nice Mediterranean vinaigrette:
1 clove garlic, finely minced
1 tablespoon Dijon mustard (I am very generous with this. I like a strong mustard taste.)
1/8 cup red wine vinegar
1/4 cup olive oil
Kosher salt to taste
Freshly ground pepper to taste
Oregano to taste
Prepare the quinoa according to directions on the package. Let it cool.
Prepare the vinaigrette. I always use the food processor and put all ingredients except for the olive oil and pulse a few times before slowly streaming in the olive oil.
Salt and pepper to taste.
In a bowl, toss all ingredients except the feta. Add the dressing to your desired taste and check for seasonings (you will probably need a touch more salt and pepper.)
*Add feta. You can leave out the feta and have a vegan salad.
Serve and enjoy!