This summer I discovered what I am considering to be the best summer salad I've ever had.
Now, if I'm being totally honest, the Watermelon Mint Feta salad I made for a fancy dinner earlier this summer would actually win that title. I consider that a fancy "side" though. So, for the purposes of (a) neat titling and (b) convenience, I'm giving this salad the title for now.
Here's why I think it wins:
1) This whole thing took 10 minutes to throw together. (I cooked the Quinoa the night before, but you want cooked cold Quinoa anyway)
2) It's super-duper healthy. It'll feed your vegetarian friends. Or, add grilled chicken and you've turned it from a lunch salad, to a dinner entree'.
3) It's just so darn colorful! The pop of red from the cherry tomatoes is exciting, but I actually really love the darkness from the Kalamata olives.
4) You can get super creative with it. I'm almost embarrassed to call this a "recipe" because, really, I just threw a bunch of stuff together after seeing similar salads on various blogs. But really, any vegetables you have on hand will work.
But, since I'm calling this a recipe on here, I have to give you a list of ingredients I used. So here goes...
Quinoa Greek Salad
- Quinoa (cooked, chilled), about 1 cup
- Feta cheese -- as much as you want ♥
- 1 can artichokes
- 1 cucumber
- 1 pint Cherry Tomatoes
- 1 jar Kalamata Olives (get pitted if you can -- it really saves time!)
- 1 bunch radishes (optional, but really all of this is)
- Cavender's Seasoning & Olive Oil
So once everything's chopped up to the size you want it to be (think: will it fit on my fork?), just toss it together with a tablespoon or so of olive oil, and a few sprinklings of Cavender's Seasoning.
There's a few recipes out there where you make your own salad dressing, but I didn't really love that. It was a bit overkill, because there's already so many flavors in here. Plus, I like natural juices of the vegetables, and think the little bit of Olive Oil & Cavender's enhance them, without overpowering them.
Beware, this thing GROWS when putting it together. I had to use 3 different bowls last time, because I kept underestimating how big it actually gets. It's big. And it keeps well, so it's easy to make over the weekend & then eat for lunch throughout the week. You're welcome ;)
I made this for a party a few weeks ago, because we had a few vegetarian friends in tow & I didn't want to force them to eat the sausage we were grilling, and before I knew it the whole group - vegetarians and carnivores alike - had eaten the whole thing. Even a few who had never had Quinoa or a radish before.
So what I'm trying to say is: it's good. It's big. You should make it. ♥
[See also: Greek Pasta]
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