a fresh and colourful salad. A perfect prep before a hectic week or to bring to a family and friends BBQ. Packed with herbs and light flavours. You will have everyone licking there lips ;)
1 & 1/2 cups of quinoa
3 & 3/4 cups of water / veggie broth
2 medium cucumbers
2 large jar roasted red capsicums
1 cup of cherry tomatoes slices
1 cup of chopped olives
1/2 cup of freshly chopped parsley
1/2 a block of feta crumbled / chopped (~100g)
Dressing:
juice of 2 lemons
2 tbsp of red wine vinegar
3 tbsp of olive oil
1 tsp of dried oregano
1/2 tsp of dried basil
1 tsp of dijon mustard
freshly cracked pepper & salt
1. Rinse your quinoa, add to a medium pout with water and cook at a medium heat for ~15 minutes. Quinoa should be light and fluffy. Allow to cool before preparing salad - I placed mine in the fridge to speed up this process.
2. Make the dressing by adding all the ingredients listed to a jar and shaking well until combined
3. Chop and prepare the cucumber, capsicum, cherry tomatoes, olives, feta and parsley then add to a medium bowl.
4. Once the quinoa has cooled add it to the chopped ingredients and mix.
5. Add the dressing to the salad and stir. But if you are using the salad throughout the week I recommend only pouring the dressing on individual servings to keep the salad fresh
Save this recipe or send it to a friend who needs some meal prep inspo Xx
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