Quinoa is crazy healthy and is packed with protein (great for the vego in the house), all eight essential amino acids and fills you up like no other!
I usually cook for two but make enough for four servings to eat for leftovers the next day. I used to hate when cooks would say they just eye ball everything and never would give exact measurements or would just use “what they have on hand.” Well my friends, I am here to tell you I do the same thing!
Rinse the quinoa, drain and transfer it to a medium pot. (1 cup of quinoa)
Add water and salt and bring to a boil. (2 cups of water and a ½ teaspoon of salt)
Cover, reduce heat to medium low and simmer until water is absorbed (about 15 to 20 minutes). Set aside off the heat for 5 minutes; uncover and fluff with a fork. I like to serve my salad cold so after the quinoa has settled I put it in the refrigerator to cool off.
Ingredients for the Salad
Red Onion – chopped finely
Green Onion – chopped finely
Cherry Tomatoes – cut in half
Black or Kalamata Olives
Cucumber – diced
Broccoli – cut finely
Spinach – chopped
Fresh Basil- chopped
Kale – chopped finely
Feta, Goat or Blue Cheese – sprinkled on top
Olive Oil – ½ cup
Balsamic Vinegar – ¼ cup
Fresh chopped garlic – 2 cloves
Sugar – pinch
This recipe is so versatile because you can literally put in your favorite veggies, whip up your own dressing and really make it your salad. This particular salad was what I had in the cupboards but I am constantly mixing up the ingredients! Enjoy your salad as a side or as a main dish as we usually eat it.