Quinoa Salad (RECIPE)

Quinoa Salad (RECIPE)

Ingredients

For the salad:

• 1 1/2 cups quinoa
• 2 3/4 cups water
• 1/2 teaspoon kosher salt
• 1 large English cucumber
• 1 (12-ounce) jar roasted red peppers
• 1 cup pitted Kalamata olives
• 1/2 cup coarsely chopped fresh parsley leaves
• 4 ounces garlic and herb goat cheese

For the dressing:

• 3 tablespoons extra virgin olive oil (I use Kasandrinos)
• 2 tablespoons red wine vinegar
  
• 1/2 teaspoon dried oregano
  
• 1/2 teaspoon kosher salt, plus more as needed
  
• 1/4 teaspoon freshly ground black pepper
  

Instructions

• 1. Place 1 1/2 cups quinoa in a fine-mesh strainer and rinse well. Place the quinoa, 2 3/4 cups water, and 1/2 teaspoon kosher salt in a medium saucepan and bring to a boil over high heat. 

• 2.Reduce the heat to low, cover, and simmer until the quinoa is tender and all the liquid is absorbed, about 15 minutes. Uncover and fluff with a fork. Transfer the quinoa to a rimmed baking sheet, spread into an even layer, and refrigerate until cooled completely, 10 to 15 minutes.

• 3. For the dressing. Place 3 tablespoons olive oil, 2 tablespoons red wine vinegar, 1/2 teaspoon dried oregano, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a large bowl and whisk to combine.

• 4. Assemble salad: Chop 1 large English cucumber into rough 1/2-inch pieces, drain and coarsely chop 1 (12-ounce) jar roasted red peppers, and coarsely chop 1 cup pitted Kalamata olives. Add everything to the bowl.

• 5. Add the cooled quinoa and toss to combine and evenly coat in the dressing.

• 6. Coarsely chop enough parsley leaves to get 1/2 cup and add to the bowl. Crumble 4 ounces garlic and herb goat cheese into the salad and toss again gently to combine. Serve at room temperature or chilled.

Enjoy!!

Servings : 6-8
Ready in : 20 Minutes
Course : Dinner, Lunch, Main Dish

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