Making food taste good is all about what you combine it with. I was never a fan of quinoa until I tried this fresh and tasty twist on a salad. It’s a lighter spin on a classic pasta salad, and with some added protein from chicken it can make a perfect lunch or dinner. Instead of using store-bought salad dressing, try this basic homemade version of one that you’ll still love!
- 4 cups of quinoa (Trader Joes sells a great frozen kind)
- 1 medium sized tomato, chopped
- â…“ cup chopped basil leaves
- Â½ of a large white onion, chopped
- 1 clove of garlic, minced
- â…” Â cup feta cheese
- Spring lettuce mix or spinach
- Grilled chicken (optional)
Combine one part balsamic vinegar and two parts olive oil, and a splash of lemon juice in a bowl. Mix well until parts are no longer separated, then add in about a teaspoon of yellow mustard and combine well.
Heat quinoa in a pan on medium heat or in the microwave until fully defrosted. In a pan add olive oil, garlic and chopped onion and heat until onions become soft and slightly cooked. Add quinoa and stir together until warmed fully, add salt and pepper as necessary. Put quinoa in a large bowl and allow to cool, then mix in the tomato, basil, and feta cheese. Once combined, plate greens first, then add quinoa mixture on top and chicken if desired, and top with dressing.