I made this up, it’s not really an exact recipe, but I wanted it down because it’s one of those dishes that I want to remember to make. Couscous, orzo or rice could be used, any vegetables – raw or sauteed, and probably any light vinaigrette, but here’s what I ended up with and it was really tasty.
1 c. quinoa, cooked and fluffed according to package directions
1 or 2 colored peppers and 3 or 4 mini cucumbers, chopped
4 green onions, finely chopped – if you have them
1 c. cherry or grape tomatoes, halved
1/2 c. crumbled feta
salt and freshly ground pepper to taste
equal parts olive oil and lemon juice – or olive oil and balsamic vinegar
pickled red onion (thinly sliced red onion tossed in a the juice of a lemon and a pinch of salt and sugar)
Saute the peppers and green onion in a bit of olive oil until softened (if you wish!) and then stir all vegetables into the cooked quinoa (I usually cook it way ahead so that it’s at room temperature when the vegetables are added). I added a bit of salt and pepper with the olive oil and lemon juice, sometimes even a titch of honey and then dress the salad, adding in the feta and pickled onions.
As I mentioned, there are a number of tasty variations that would totally work, depending on what you have on hand, but something like this most definitely goes brilliantly with anything barbecued. Enjoy!
- Category: Quinoa, Salad