A few weeks back my neighbor brought me over some “quinoa salad topper” as she called it and I do not even understand my pregnant self when I tell you I not only ate it, but have since remade it 3 times in the last three weeks! While my neighbor Caroline’s had slightly different veggies (based on what she had), she taught me just how versatile and flavorful a quinoa salad topper can be. The dressing is phenomenal.It’s cold and crisp and tangy once you add a dressing. Delightful!

I have a few quinoa veggie variations on the blog already (search quinoa) but this one is a new favorite! The fresh parsley with this dressing is divine.

YOU WILL NEED

• 1 cup quinoa (yields 3 c cooked quinoa)
• 2 pepper of choice, diced
• 1 cup cherry tomatoes, quartered
• 1 cucumber, seeded and diced
• 1 c crumbled feta
• 2 tbs chopped fresh parsley
• Juice of half a lemon (or 1-2 tbs lemon juice)
• 1/3 c extra virgin olive oil
• 1/4 c red wine vinegar
• 1/4 tsp dried oregano
• 1/4 tsp dried thyme
• Freshly ground black pepper to taste

 

TO MAKE

Cook the quinoa according to directions, allow it to cool.

Add in all the veggies, feta, and herbs. Then, store in the fridge.

Make the dressing. Add all the ingredients together and whisk.

When you go to eat, pour the dressing over the quinoa salad. I make a batch and it lasts me 4-5 days with around 4 hefty servings. It is extremely refreshing on a hot day ☀️