Any OG Hummusapien readers recognize this post from a decade ago when I first hit publish or when we used to sell it at Alchemy? It feels like yesterday I was making this for customers at 6am!
This funky little psuedo-grain has come a long way in popularity and dare I say quinoa is now…mainstream? Beloved for it’s complete protein content, it’s a wonderful salad base for herbivores (like my 30-min Black Bean Quinoa Salad with Cilantro Lime Dressing).
Add a pile of colorful, crunchy veg, a tangy dressing, creamy feta and a handful of herbs and BOOM. A wondrous, meal-worthy salad is born.
She’s lovely as is (ideal for potlucks because it keeps well in the fridge) but also superb with grilled chicken, shrimp or salmon. Dig in!
The low down on ingredients
Quinoa: You’ll want to give it a good rinse in a fine mesh sieve to get rid of the bitter tasting saponins that naturally occur. Veggies: You know color is no stranger in my healthy salad recipes! Peppers, tomatoes, cucumbers for beauty, freshness and flavor. Red onion: The sharp bite of red onion goes swimmingly with the mildness of the other ingredients. Feta: I adore the creamy tang of feta. Omit and sub avocado for a vegan option. Kalamata olives: Give me all the briney things. Parsley: Fresh herby notes add so so much. Dressing: EVOO, red wine vin, oregano, garlic and honey create the most amazing dress to bring everything together.
Let’s make it!
Storage
This salad will taste great after days in the fridge, making it amazing for prepping ahead. It’ll last up to 5 days in the fridge. Don’t forget to let me know in the comments if you get your quinoa on!
