Total time:10 minutes
Servings:1
The elementary template is that this: cooked grain + bean + cooked vegetable + uncooked vegetable + leafy vegetables + onion, all tossed with lemon juice, olive oil and feta cheese.
The secret’s to have a batch of cooked grain within the fridge in a position to move: Quinoa, farro, sorghum, barley and bulgur are all excellent choices. Any form of bean works, even though I’m keen on chickpeas or cannellini right here. For the cooked vegetable, I in most cases toss in a handful of grilled zucchini, which I make robotically all the way through the summer season, however you’ll be able to use any cooked vegetable you could have readily available. For the uncooked vegetable, tomatoes are a very easy win this time of yr, however move forward and fritter away no matter must get eaten — celery, cucumber and radishes would all upload a contemporary crunch. The similar is going for the leafy inexperienced. I lean towards arugula, however any comfortable inexperienced will have to paintings smartly.
Add some scallion, purple onion or candy white onion, then toss all of it at the side of olive oil and lemon juice and, in the end, crumbled feta cheese, which brings in a creamy, salty lusciousness. If feta’s no longer your factor, switch in a distinct cheese or upload a beneficiant sprinkle of dietary yeast to make it vegan.
Whatever permutations you move with, you’ll finally end up with a satisfying, nutritious meal filled with thrilling textures and flavors, a salad I am hoping will transform a excellent addiction for you, too.
Quinoa and Vegetable Salad With Feta
Storage: Cooked quinoa or different grain may also be refrigerated for as much as 4 days.
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- 1 cup child arugula, or different comfortable leafy vegetables
- 1/2 cup cooked quinoa, preferably purple or tricolor, or different cooked grain akin to farro or bulgur
- 1/2 cup cooked chickpeas or every other bean (tired and rinsed if canned)
- 1/2 cup chopped grilled zucchini or every other cooked vegetable
- 1/2 cup quartered grape tomatoes or every other chopped contemporary vegetable, akin to cucumber or celery
- 1 tablespoon thinly sliced scallion or chopped purple or candy onion
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon contemporary lemon juice
- Pinch superb salt
- Freshly floor black pepper
- 1/4 cup (1 ounce) crumbled feta cheese
In a big bowl, toss in combination the arugula, quinoa, chickpeas, zucchini, tomatoes and scallion till mixed. Add the oil, lemon juice, salt and pepper and toss to coat, then toss within the feta cheese and serve.
Calories: 514; Total Fat: 22 g; Saturated Fat: 5 g; Cholesterol: 15 mg; Sodium: 561 mg; Carbohydrates: 61 g; Dietary Fiber: 12 g; Sugar: 16g; Protein: 19 g
This research is an estimate according to to be had components and this preparation. It will have to no longer exchange for a dietitian’s or nutritionist’s recommendation.
From cookbook creator and registered dietitian nutritionist Ellie Krieger.
Tested by way of Ellie Krieger; e-mail inquiries to
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Source Link: https://www.washingtonpost.com/food/2022/08/11/quinoa-vegetable-salad-recipe-feta/?utm_source=rss&utm_medium=referral&utm_campaign=wp_lifestyle