Quinoa feta salad

Ingredients

  • 1 cup quinoa, rainbow is best IMO

  • 2 cups broth

  • 1 shallot, minced

  • 2 cloves garlic, minced

  • Olive oil

  • Lemon juice

  • Vinegar (apple cider or balsamic or whatever with flavour)

  • Dijon

  • Sweetener (honey, sugar, maple, allulose, etc)

  • 200g feta crumbled, or so

  • Cherry tomatoes, 1 big handfull or a box, cut in half

  • 1-2 peppers, cut thin

  • 2-3 lebanese cucumbers, cubed

  • Arugula or baby kale

  • Other fixings (roasted cauliflower, nuts, dried fruit, etc.)

  • Tahini with roasted/pickled beets, or beet tahini sauce (optional)

  • Avocado (optional)

Directions

  1. Boil the quinoa with broth for 15 minutes, then set pot aside to allow it to absorb. Cool slightly or all the way, doesn’t matter.

  2. Mince the shallot and garlic, mix with olive oil, lemon, vinegar, dijon, sweetener, and salt. Herbs if desired. All to taste.

  3. Toss quinoa with feta, vegetables, and greens. Add dressing to taste. Sit in the fridge to allow flavours to mingle if possible.

  4. Serve cold or just warm, garnished with avocado and sauce. It’s great with a beet/sesame based dressing, but I mostly use a base bought at Red Apron and mixed with lemon, sweetener, and water to thin it out.

  5. Can be made vegan with veg broth and replacing the feta with some other salty crumble.