Recipe: Mediterranean Quinoa Salad

IMG_1539We just came off a Vegas Vacation and you know what that means – buffets. By the last day I was ready to get home and eat nothing but salad for a while. Trite, but true. I whipped this up for dinners last week and found it to be refreshing, healthy, filling, and perfect for summer. It could also easily be converted into a vegetarian dinner – just omit the meat!

Domestocrat’s Mediterranean Quinoa Salad (makes 2 dinner-sized portions)
For the salad:
1/2 cucumber, chopped
1 cup broccoli slaw
1 cup cooked quinoa
1 grilled chicken breast
1 cup grape tomatoes, sliced in half
1 red pepper, chopped
1/2 cup feta cheese

For the dressing (use to your liking, this lasted us for about 6 portions):
1 tsp. lemon zest (from 1/2 lemon)
1.5 tsp. lemon juice (from 1/2 lemon)
1/2 tsp. minced garlic
1/2 tsp. dijon/spicy brown mustard
2 tsp. honey
4 tbsp. EVOO
1.5 tbsp. balsamic vinegar
Salt & pepper to taste

Chop all of the veggies and chicken into bite sized pieces. Divide and portion into two bowls. Add your preferred amount of dressing. Enjoy!

Author: Domestocrat

I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, kettlecorn, hot yoga, pop punk, my nephews, my cat Reggie, and my home: Boston.

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