10 May 2012
So the first quinoa salad was good, but unfortunately did not keep well. So I decided to take the flavors from my standard chickpea salad and try it with quinoa. Definite winner. Salty, crunchy and just the right amount of sharpness from the balsamic vinegar dressing. Plus it’s a great way to use up the pile of sweet peppers I bought at the farmer’s market.
Quinoa Greek Salad
4 red sweet peppers, roasted, peeled, seeded and chopped
1/4 c caramelized onions, chopped
1 large cucumber, seeded and chopped
1 oz good quality feta cheese, crumbled
a handful of kalamata olives, pitted and chopped
2 tbl capers, chopped
1 c cooked and cooled quinoa
Plenty of salt and pepper
Balsamic vinaigrette- I used the Bolthouse Farms brand because it’s what I had on hand, but homemade would be better
Combine peppers through quinoa in a large bowl. Toss gently to combine. Dress lightly with balsamic vinaigrette and pepper. Let sit in the fridge overnight, then taste again and adjust salt and pepper if necessary.