This recipe checks all the essential salad boxes: light, healthy, batch-cooking, make-ahead, and freaking delish.
I think it's terrific for grab-and-go lunches throughout the week, but it also makes a smart picnic item because it can sit out for a bit and the flavor just gets better.
While the ingredients themselves are not terribly intense by way of thrust-y taste, the vinaigrette does a magical thing and transfers, or pulls rather, all of the elements together as a marinade does, so that when each bite hits your tongue, it rings. You'll get salty, garlicky, nutty, bitter, lemon, and sweetness, plus a tad of funk. And the texture is fun. You'll love it.
Also, very good folded into warmed flat bread!
Notes: Olive oil is extra-virgin.
QUINOA SALAD WITH CHICKPEAS & BROCCOLI
Ingredients: 2 cups cooked red quinoa, 1 can of drained chickpeas, 1 large chopped green onion, 1/2 cup crumbled Feta cheese, 1 cup small broccoli florets, 1/2 cup chopped Kalamata olives, 1 tbsp. chopped basil, 1 tbsp. chopped parsley. For the vinaigrette: 1/4 cup olive oil, juice + zest of 1 lemon, 1 tsp. chopped garlic, 1 tsp. Dijon mustard, 1 tsp. honey, big pinches of sea salt and pepper.
1. Add still-warm, cooked quinoa to a large bowl.
2. Tip in chickpeas, green onion, Feat, broccoli, olives, basil, and parsley. Toss to combine.
3. Make the vinaigrette by whisking all ingredients together until emulsified, or shake them up in a jar, if easier.
4. Pour dressing over the salad. Let the salad rest at least 20 minutes before tossing once more and serving.