BACK AT IT WITH THE SALADS. Once again, I have been too busy to cook a new meal every night. Luckily, this quinoa salad pretty much satisfies all my summer needs: delicious, different textures, easy to pack for lunch, and good right out of the fridge. Click through to join in on this delicious party.
This is another easy one, prime for summer. Start by prepping and cooling your quinoa. I cooked 2 cups, which doubles into 4 cups of finished product. The trick here is to have nice, fluffy, light quinoa. Eat Within Your Means has this one on lock, and is my tried and true method for cooking quinoa for anything. You can cook your quinoa in whatever liquid you like, as we are going to season it at the end!
Dice up all of your veggies into small, bite-sized pieces. I used 1 large tomato, 2/3 of a cucumber, 1/2 of a medium red onion (raw), and 2 medium green peppers. I also diced up a 200 gram block of feta cheese (although this could also be crumbled).
And just like that, we’re ready for assembly. Start by dressing your quinoa with a mixture made of 1/3 cup greek dressing and 1 heaping teaspoon of pesto. Trust. Stir the quinoa and dressing until it is completely combined and all of the quinoa is lightly dressed. Stir in the veggies and feta, and serve cold! ENJOY!
Summer Quinoa Salad
- 4 cups cooked quinoa, fully cooked
- 1 large tomato
- 2/3 cucumber
- 1/2 medium red onion, raw
- 2 medium green peppers
- 200 g feta cheese
- 1/3 cup greek dressing
- 1 heaping teaspoon pesto
- Dice vegetables.
- Dice or crumble feta cheese.
- Combine greek dressing and pesto.
- Pour greek dressing and pesto mixture over quinoa in a large bowl. Stir until completely combined.
- Add vegetables and feta cheese. Stir until combined.
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