Monday, January 14, 2013

Mediterranean Quinoa Salad

Anyone else out there hate making lunches for work?
It is so frustrating coming up with something healthy and tasty yet filling.
Sometimes I have left overs and that rocks, but often I end up with a good old PB&J.

Making a salad that can last a few days is great! Make it once; eat it multiple times that is my kind of lunch.

What you need,

1 cup dry quinoa, cooked according to package directions and cooled
(I cooked mine the night before I made the salad)
1 cup grape tomatoes, halved
2 cups baby spinach, chopped
½ cup kalamata olives, sliced
½ English cucumber, diced
½ cup feta cheese, crumbled
2 tbsp. extra virgin olive oil
2 tbsp. red wine vinegar
1 lemon, juiced
2 cloves garlic, minced
1 tsp. dried oregano
1 tsp. kosher salt
½ tsp. black pepper

In a large bowl combine the cooked and cooled quinoa with the tomatoes, spinach, olives, and cucumber and feta cheese.

In a small bowl whisk together the olive oil, vinegar, lemon juice, garlic, oregano and season to taste with salt and pepper.

Pour the dressing over the quinoa mixture and toss to coat.

Eat right away or store in the fridge in an airtight container.

This salad is fantastic, lots of flavours and textures.
It is a great lunch to take to work.


Recipe adapted from Half Baked Harvest

No comments:

Post a Comment