I love salad. The trouble is it takes a huge amount to sustain me (anyone who knows me is always amazed at how much food I put away). For this reason I have a major love of salads that are packed full of hearty ingredients, salads that are meant to be meals rather than sides. One such salad is one my Mum threw together and I've sort of tweaked it and made it my own. It's a play on traditional Greek Salad with the addition of Quinoa as it's base. Quinoa is high in protein which makes this salad a very satisfying meal and energy booster. To me it's the perfect lunch and I live off it in the summer months.
...and because it's gluten free I've been meaning to share it with my good friend Shannon, so why not share it with you too!
You will need...
- 1/2 cup uncooked Quinoa
- handful of cherry tomatoes (quartered)
- 1 baby zucchini (sliced) or handful of cucumber (quartered)
- 1/3 of a large red pepper (chopped)
- 1/2 of an avocado (cubed)
- small handful of roasted pinenuts
- 1 tbsp sliced kalamata olives (drained)
- 1/2 tsp juice from sliced kalamata olives
- handful of feta cheese (crumbled)
- 3 tbsp extra virgin olive oil
- juice of one lemon (2 tbsp)
- 1 clove garlic (minced)
- 1 sprig of fresh oregano (chopped) or small handful of fresh parsley (chopped)
- salt and pepper to taste
Cook the Quinoa as directed. Transfer to a large bowl and cool to room temperature. Quinoa cools quite quickly on it's own but when I'm in a hurry I spread the hot Quinoa onto a dinner plate and it cools in a flash.
Add the remaining ingredients and toss well. This salad is best served at room temperature but does keep for a few days if refrigerated. I recommend zucchinis over cucumbers if you know you will be eating this over a number of days, the cucumbers have a tendency to get soggy by day 2.
(Serves: 1 Jane or 4 people with average appetites)
...the garlic is from the Duncan Farmers Market, there is nothing like fresh garlic!