Though the weather is officially chilly in Rustburg, I’ve still opted for this tasty quinoa salad for a light lunch option.
Quinoa Salad
- 1 cup of uncooked quinoa
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 1 tsp. Italian seasoning
- 1 tsp. parsley
- 1/2 tsp. onion powder
- 1/2 tsp garlic powder
- 1/2 tsp. salt
- olives, sliced
- chopped peppers
- tomatoes, chopped
- crumbled feta cheese
- cooked chicken
- avocado
First rinse the quinoa in a fine mesh strainer. Place the grain in a kettle adding 2 cups of water. Cover and bring to a boil then reduce heat to low and cook for 15-20 minutes. (The process is similar to rice.) Once the grain is cooked I put it back into a fine mesh strainer running cold water over it to cool it quickly. Be sure to remove any excess liquid! It’s not very tasty when the grains are standing in water. Place the cooked quinoa in a bowl and add olive oil, lemon juice and seasonings. Stir in chopped, raw veggies topping with cheese and chicken. Delicious served with avocado on the side.
Feel free to adjust the spices and add more liquid if needed. Cucumbers are yummy in this salad to! I like to keep cooked quinoa on hand. The salad is simple to pull together. Additionally, adding fresh chopped veggies, cheese and chicken right before eating in my opinion is the best method. (I dislike squishy veggies!) This recipe easily serves two adults! It all depends on how hungry your man is and how much chicken you top the salad with. Enjoy!