Updated: Aug 20
"A cheerful carnival of flavors that lifts the spirits and tastes phenomenal", is the first thought I had at the first bite. Colorful? Check. Nutty grainy-ness? Check. Lemony, garlicky, savory, herbal? All the checks. You will adore this as much as I do, it is simply addicting.
This salad could easily be an entire meal such as at lunch, or a late supper when it is too hot out to turn on the oven. It is great at room temperature, allowing you to make it then let it sit, which makes your life easier.
"Grilled salmon or skewered shrimp would be amazing with this!"
Notes: Quinoa is tri-colored, from Trader Joe's.
CARNIVAL QUINOA SALAD
Ingredients: 1 cup uncooked quinoa, 1/2 chopped red bell pepper, 1/2 chopped orange bell pepper, 1/2 chopped English cucumber, 1 cup cherry tomatoes-quartered, 1 chopped green onion, 1/2 cup chopped fresh cilantro, 1/2 cup crumbled feta cheese. For the dressing: zest and juice of 1 lemon, 1/4 cup olive oil, 2-3 cloves garlic-minced, 1/2 tsp. sea salt, 1/2 tsp. pepper.
Serves 4 well
1. Cook the quinoa according to package instructions, set aside.
2. Make the dressing: Whisk the lemon zest and juice with the olive oil and garlic until combined. Stir in the salt and pepper. Pour most of the dressing over the still-warm quinoa, and stir to combine.
3. Prep, then add the vegetables, cilantro, and feta to the quinoa, toss to combine.
Tip: Keep at room temperature up to 3 hours before serving.