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 is 100% responsible for introducing me to the combination of parsley and fennel in a quinoa salad. 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) and I’ll work on getting this one on next week. The fennel/parsley combo is divine.

Here’s the basic gist, but really put any veggies that sound good to you:

1 cup quinoa (yields 2 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 parlsey

1-2 tbs fresh fennel fronds

(Olive oil and vinegar when serving)

 

Simply cook the quinoa according to directions, allow it to cool, then add in all the veggies, feta, and herbs. Then, store in the fridge. When you go to eat, add a drizzle of olive oil, a drizzle of red wine vinegar, and some S&P and enjoy. I make a batch and it lasts me 4-5 days with around 4 hefty servings. It is extremely refreshing on a hot day ☀️