mediterranean quinoa salad
Perfect for all those delicious greens popping up in your garden, and you can easily make it an entree with roasted tofu or tempeh, grilled chicken or sausages made in-house from your Co-op Butcher Shop, or for something extra special some try it with marinated halloumi skewers made here by your Deli team.
ingredients
4 cups spring greens (arugula, spinach, baby kale, chard etc.)
1–½ cups cooked quinoa
⅓ cup Kalamata olives, pitted
¼ cup sun dried tomatoes, chopped
¼ cup sliced almonds
(optional) ⅓ cup crumbled feta cheese
lemon-herb vinaigrette:
¼ cup extra-virgin olive oil
juice of one lemon
1 Tbsp honey
2 tsp fresh garlic, minced
2 Tbsp fresh basil, minced
½ tsp dried thyme
½ tsp dried Greek oregano
kosher salt + freshly-ground black pepper
method
Make the dressing in a small mixing bowl - whisk together the olive oil, lemon juice and honey until emulsified. Stir in the garlic and herbs. Season with salt and pepper, to taste. Set aside
In a large mixing bowl, combine the cooked quinoa, greens, olives, sun-dried tomatoes, almonds, and feta cheese (if using).
Drizzle with the vinaigrette (there may be some leftover), and gently toss to coat. Season, to taste.
Enjoy!
Note: To make it a heartier meal, add beans, chickpeas, chicken, or chorizo
