Happy Tax Day (or whatever else you might be celebrating today)!!
A friend at work (same one who introduced me (and you!) to the new kale salad) brought this quinoa salad to our recent pot luck. It was delicious and healthy too (2 things that I don’t always think go together). Then randomly, I received a call from Erin McKool, owner of Start, the other day (totally about something else – she was not checking in on the recipe) and I took it as a sign that I needed to try this at home. David is quite impressed by my recent recipes (thanks Charlotte – I owe you!) If you don’t feel like making it yourself, go through the drive-thru at Start and try it.
PS – as a mom, I think all places of business should have a drive-thru – I would frequent you more often.
- 1 c extra virgin olive oil
- 1 2/3 c canola oil
- 1 c apple cider vinegar
- 1 ½ t lemon juice
- 2 t lemon zest
- 1 T clove garlic, minced
- 1 t dry mustard
- 1 t black pepper
- 2 t salt
- 1 c fresh parsley, chopped
- 1 c fresh cilantro, chopped
- 2 c broccoli crowns, chopped (raw or blanched)
- 1 c red onion, small diced
- 1 c cherry tomatoes, sliced in half
- 1 c kalamata olives, pitted and sliced
- 4 c white quinoa (1 c dry = @ 3 c cooked)
- 2 c feta cheese, crumbled
*notes: the amounts above make a very large salad. I used 1 c of dry quinoa and then halved all other ingredients, including the dressing (and I have dressing leftover – perfect for making this again soon!) I also blanched the broccoli so it was a little softer but the original recipe calls for raw.
Cook the quinoa according to the instructions on the package.
For the vinaigrette dressing:
Whisk all ingredients until thoroughly blended.
For the salad:
Toss quinoa together with olives, parsley, cilantro, broccoli, red onion, and cherry tomatoes.
Pour 1 cup + 1 T of the vinaigrette dressing (this amount if following the quantities listed above) over quinoa mix and blend. Top with crumbled feta cheese. Gently fold in the cheese.