I promised a recipe for the Summer Quinoa Salad that I mentioned in my Saturday Snapshots a while ago and here we go! One of my favorite things about summer is pasta salad, and when I had a craving and no pasta I decided to compromise...and this was a great swap. It was even lighter than regular pasta salad and had so much more to it.
It's a bit of a rough recipe as I didn't particularly measure anything out and just kept adding things until the dish was perfect. That's how I typically tend to cook and how my original recipes will come out so take it for what it's worth. Add and subtract ingredients you like or don't care for, change measurements, use what you have in your kitchen. Make it you!
Summer Quinoa Salad
2 cups cooked quinoa
1 cup diced tomato (or halved cherry tomatoes)
1 cup diced cucumber (cut into slices, then cut slices into quaters)
1 cup finely diced onion (color of your choice, I used sweet yellow)
1/4 cup crumbled feta cheese
2 diced hard boiled eggs
Dressing: Safflower Oil (could use olive), Vinegar (I used apple cider because it's what I had!), salt & pepper to taste
Combine all ingredients and toss. Then mix 1 tbsp. oil and 1 tbsp. vinegar, stir and pour into salad to coat. After taste test if you'd like more dressing, add a bit more. I hate soggy salads so I went conservative and added some more. I also added a splash of a vinaigrette salad dressing I had in the fridge which gave some fun flavor.
I think I may have used more veggies than what's listed. I prefer to have more veggies & eggs and then coat them with quinoa vs. having huge heaps of quinoa. Add ingredients to your desired liking.
This was so light and awesome! Use it as a side dish, or as a meal since the quinoa & egg have some protein. If you're a meat eater I bet some cubed chicken would go great, I was also thinking that flaking some cooked salmon into it would be tasty as well!