Description
A light and vibrant dish full of flavor and nutrients, perfect for lunch, a side, or meal prep.
Ingredients
- For the Salad:
- 1 1/2 cups quinoa
- 2 3/4 cups water
- 1/2 teaspoon kosher salt
- 1 large English cucumber
- 1 (12-ounce) jar roasted red peppers
- 1 cup Kalamata olives (pitted)
- 1/2 cup fresh parsley (chopped)
- 4 ounces garlic and herb goat cheese
- For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt (plus more to taste)
- 1/4 teaspoon freshly ground black pepper
Instructions
- Cook the Quinoa:
Rinse the quinoa and cook it with water and salt in a saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes. Chill the quinoa in the fridge for 10-15 minutes. - Prepare the Dressing:
Whisk olive oil, red wine vinegar, oregano, salt, and pepper in a large bowl. - Assemble the Salad:
Chop the cucumber, drain and chop the red peppers and olives. Add to the bowl with the dressing. - Combine and Toss:
Add the cooled quinoa to the bowl and toss everything to combine. Gently fold in chopped parsley and crumbled goat cheese. - Serve:
Serve the salad chilled or at room temperature. Perfect as a side or main dish.
Notes
- Chill the quinoa to prevent it from wilting the veggies and melting the cheese.
- Use fresh ingredients for the best flavor.
- Swap the goat cheese for a vegan option or omit it for a dairy-free version.
- Add protein like grilled chicken, shrimp, or chickpeas for a heartier meal
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad, Side Dish
- Method: Stovetop, Mixing
- Cuisine: Mediterranean