With spring and summer in the pipeline, I wanted to share with you my go to salad. It is chock full of fresh ingredients and just a great light salad for those warm weather days.
These ingredients just scream out summer to me and even in the winter when I just need that boost, I make this. It is even a great salad to send to school with the kids. You can also add roasted chicken or salmon as added protein to the quinoa.
Quinoa is a new old grain that has gained some notoriety in the past years. It is a gluten free grain that contains all 9 essential amino acids, high in nutrients and antioxidants. One cup of cooked quinoa has 8 grams of protein and 5 grams of fiber.
So when you are looking of a bit of color in your diet or just a quick easy lunch, snack or dinner, this is a great addition to your table or lunch bag.
1 cup quinoa
1 cup chopped cucumber
1 cup chopped grape or cherry tomatoes
1 cup chopped pepper, your choice red/orange or yellow
1/4 cup sliced black olives ( or you can use green if you prefer)
1/3 to 1/2 cup goat feta cheese (you can use regular feta but I just like the taste of goat feta better)
juice of 1/2 lemon
approx 2 tbsp olive oil
Option: 1 tbsp apple cider vinegar, herbs of your choice (dill, chives, basil, etc)
Cook 1 cup of quinoa in 1-1/4 cup of boiling water ( approximately 10 minutes). Set aside to cool.
Add all chopped vegetables in the bowl of cooled quinoa. Crumble and add the feta cheese.
Mix the dressing ingredients (lemon juice, oil, apple cider vinegar, if using and herbs) and add to the salad.
Toss and serve
This will keep in the refrigerator for up to 3 days.