This Mediterranean Quinoa Salad is one of my favorite recipes to make on Sunday and eat throughout the week. Its wonderful on its own, tossed with some greens for lunch, or as a side for dinner.
I love it lightly dressed with a homemade tangy balsamic vinaigrette (recipe below), but feel free to leave it plain or use your own dressing.
Mediterranean Quinoa Salad
1 c cooked quinoa
3/4 c grape or cherry tomatoes, halved or quartered
1/2 c green bell pepper, chopped
1/2 small red onion, diced
1/4 c kalamata olives, chopped
1/4 c pepperoncinis, chopped
1/4 c crumbled feta cheese (optional)
1/4 c tangy balsamic vinaigrette (recipe below)
|Cooked Quinoa, Tangy Balsamic & Chopped Veggies|
Chop tomatoes, green bell pepper, red onion, kalamata olives, pepperoncinis. Combine cooked quinoa, veggies, and feta (if using) in a medium bowl. Toss with tangy balsamic vinaigrette or other dressing, cover and let chill for at least 30 minutes to allow flavors to develop. Serve cold or room temperature.
Keeps in the refrigerator for 4 or 5 days, but a little more dressing may be needed after a day or two as the quinoa will soak some of it up
This recipe is highly adaptable; I have added diced celery, cooked chickpeas (for protein), cucumbers, and omitted the feta before and all variations have been delicious!
Tangy Balsamic Vinaigrette
1/4 c olive oil
1/3 c balsamic vinegar
1 T + 1/2 t dijon mustard
1 t minced garlic
Pepper to taste
Combine all ingredients in a small jar and shake vigorously to combine - makes 3/4 cup, plenty for the quinoa salad and leftovers for other salads during the week
Have a wonderful week, friends!