Saturday, January 19, 2013

Greek Quinoa Salad

I love making salads like this in the winter and fall. You could really use any grain. I use quinoa because it is gluten free, it soaks up flavor so well, and its a fluffy little nutritional powerhouse. Anything that you would put into a regular green-leaf salad, you can chop up & stir into quinoa. Remember to season with salt, pepper, a little citrus or dressing and then let it sit in the fridge overnight.

2 cups cooked quinoa
cherry tomato
red onion
bell pepper
1 T balsamic
3 T hemp oil (or olive)
1/2 t mustard
1/2 t honey
salt & pepper

combine the cooked quinoa with the olives and veggies. Then whisk together the remaining ingredients and stir into the salad. Its best to let this sit overnight to let the flavors soak in. Enjoy!

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