Quinoa Salad
Bae Rating: 2/5. It's healthy, and great for bulk meal prepping. That's about it.
Vibes: Your ex will be at that wedding in 2 months, and you don't care, but you want to look good.
Ingredients
- 2 cups of unsalted vegetable stock
- 1 cup of quinoa, rinsed
- 1 cup of grape tomatoes, quartered
- 1 cup of red onion, diced
- 1 medium cucumber, peeled, seeded, and diced (~1 cup)
- 1/4 cup of lemon juice
- 1/4 cup of olive oil
- 1 TBSP honey
- 1 TSP of za’atar
- salt to taste
- optional: feta cheese
1. Rinse the quinoa, and cook according to the directions on the box. I cook mine like rice, 1 part quinoa to 2 parts vegetable stock. I also add a sprinkle of salt to the vegetable stock.
- Rinsing the quinoa is important, because it can be a little bitter otherwise. I rinse mine in a mesh sieve, but you can use a strainer lined with paper towel in a pinch!
2. While the quinoa cooks, combine the vegetables in a large bowl and set aside.
3. Combine the olive oil, lemon juice, honey and za’atar and set aside.
- I get my Za'atar from a Savory Spice Shop in Charlotte, NC. You can also usually find it at specialty shops or even Amazon! I use it weekly, so it's worth the shipping.
4. Let the quinoa cool, then toss into the chopped vegetables. drizzle with the lemon and olive oil mixture, and toss to coat.
5. Let the quinoa salad cool in the fridge for at least an hour, then top with crumbled feta if desired.
We served our quinoa salad with a seared salmon filet and roasted asparagus!