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I have a quick recipe for you tonight. I had a busy (but fantastic) weekend that will require a much longer post than I have in me to write right now. Blogging is tough work when all you want to do is watch Chopped and eat ice cream!
I did want to show you this quinoa salad. I made this for a work potluck last week. Quinoa is a risky dish for the workplace. It’s hard to imagine that most people (in the real world, not blog world) still don’t know what quinoa is…or how to pronounce it! Trust me, I pronounced it wrong for an embarrassing amount of time. ‘
Anyway, I thought it would be fun to introduce people to the ingredient and show them how versatile it can be. I made a Greek quinoa salad based on a recipe from (surprise, surprise!) Bon Appetit.
And before I begin, I made this late at night when the lighting was terrible, and then I brought it to work where I had to quickly take photos before my coworkers arrived. These are iPhone photos and aren’t ideal, but they work!
Greek Quinoa Salad
by Every Little Thing
Keywords: raw appetizer salad side entree vegetarian gluten-free spring summer
Ingredients (serves 10+)
- 3 cups quinoa, rinsed, drained
- 4 cups spinach leaves, roughly chopped
- 1 large red onion, diced
- 2 cans garbanzo beans, rinsed, drained
- 6 unpeeled English hothouse cucumber, roughly chopped
- 2 pints baby tomatoes, halved
- 1 cup fresh parsley
- 3 cups crumbled feta cheese (about 14 ounces)
- 1/2 cup white wine vinegar
- 5 tsp paprika
- 1 cup extra virgin olive oil
Make the quinoa by placing in a large pot with 4.5 cups of water or broth (is using water, add salt). Bring to a boil, then reduce heat to medium-low and cover. Simmer until tender, about 15 minutes. Drain and chill.
While the quinoa is cooking and chilling, combine the spinach, beans, cucumber, onion, tomatoes, parsley, and feta in an extra large bowl. Once the quinoa is cool, add to the bowl and toss (gently) to blend.
For the dressing, whisk the vinegar and paprika, then gradually whisk in oil until combined. Season with salt and pepper and toss with salad to coat (you may not use all the dressing!).
This salad is easy to put together and only tastes better the longer the dressing combines with the ingredients. Switch up ingredients as you like (add olives, maybe?). This recipe is easily halved (or even quartered!) and survives in the fridge for at least a week.
I ended up making a sign for my salad at the potluck, so people knew what it was, and I only had about a quarter of the (very large) bowl left afterwards, so I’d call that a success! Everyone ate well and was exposed to a new potluck dish that they can take home and make for their families. Win!
Question: What was the last dish you brought to a potluck? Do you have a go-to dish?