2 hours ago
Wednesday, July 9, 2014
I swear I make this quinoa salad once a week.
If I forget to make it, my husband even asks "are you making that good quinoa thing again?". I know, weird.
My, how things have changed.
It's a take on my famous farro and arugula salad from last year that is so good.
I like to use Marcona almonds in this recipe, they are so much tastier and richer than regular almonds. I buy them dry roasted, because they can be a bit oily otherwise (like the Trader Joe's brand.....too oily).
You don't really need to measure ingredients, just use a handful of this and that.
I don't always add in an avocado, only if I have one laying around.
All of the ingredients are chopped so it is more of a chopped salad.
The dressing is really good, and this never gets soggy. It's even good out of the fridge the next day and travels well.
I'm at the beach this week, and I made a big batch of it so I could eat it for lunch for a few days!
Favorite Quinoa Salad:
1 cup of quinoa, cooked as per package directions, and cooled
handful of kalamata olives, chopped
1 cup of arugula leaves, chopped
1 cup of cherry tomatoes, halved or quartered
1/4 cup of Marcona Spanish almonds, chopped
1/4 cup of feta cheese, crumbled fine
ripe avocado, cubed (optional)
3 tbsp good olive oil
2 tbsp red wine vinegar
1 tbsp honey
sea salt & pepper
Place all of the salad components in a big bowl.
Whisk together dressing with a fork in a small bowl.
Just before serving, pour dressing over the salad and gently toss.
Add in the avocado last, if using, so it doesn't get mushy.
Taste and adjust seasonings.