Summer Vegetable Salad with Quinoa

Please use this recipe as a base for your summer salads! Feel free to use whatever vegetables are in season or you have on hand to create a truly unique "this is my version!" Add green or red peppers, celery, red onion, edamame, peas, green beans, radishes etc., to use whatever is available in your region. You'll be glad you did!

Prep Time15

Cook Time15

Total Time1 30

Servings: 1 cup servings

Ingredients

Cooked Quinoa

1 Cup Quinoa
2 Cups Water

Salad fixings

1 cup cucumber chopped. I use English Cukes
1/2 Cup sliced scallions
15 Grape Tomatoes quartered or whatever you have.
6 oz jar Marinated Artichoke Hearts drained and chopped
1/2 Cup Parsely minced
12 or more pitted Kalamata Olives chopped
2 Tbsp small Capers a single chop is all that is needed.
3 Tbsp EVOO Extra Virgin Olive Oil
3 Tbsp Red Wine Vinegar
4 oz Feta Cheese coarsely crumbled

Instructions

Place dry Quinoa in a strainer and rinse heavily under running water. This removes the bitter outer cover. Bring 2 Cups water to a boil in a medium sized saucepan. Add the Quinoa and bring back to a boil, Lower heat to simmer, cover and cook for 15 minutes. Remove from heat and cool completely. Place cooled Quinoa in a large serving bowl.

Quinoa Salad

Chop all ingredients, except Feta Cheese.
Place all ingredients, except Feta, EVOO and Red Wine Vinegar in a serving bowl. Stir in the cooked and cooled Quinoa.
Add the EVOO, Red Wine Vinegar and the crumbled Feta Cheese. Toss gently until combined.
Add salt and pepper to taste and serve 'er up!
Thanks for stopping by today friends! I hope you all have #1: Having summer ( we have got there yet!) #2 You all are enjoying all natures bounty of fresh vegetables!
Journey On! Hugs and much love from me, Karen, TJG