We’re big salad eaters; as if you haven’t realized yet judging by the dozens of salad recipes on the blog! I have a salad every day for lunch, sometimes for dinner as well, so I’m always experimenting with different grains and produce to not get bored. Salads don’t always have to be the same old lettuce with the same old cucumbers and tomatoes. Add some lentils, quinoa, beans, burgul or any other grain or legume and you’ll have a whole new salad ready to be enjoyed.
One of my favorite grains to make salads with is quinoa. I love its nutty flavor that pairs so deliciously well with raw or cooked veggies. I love the fact that you can never get bored with quinoa. I love its versatility — you can use it as a base for so many dishes, ranging from salads and pilafs to patties and porridges.
This quinoa salad is one of the many other delicious ways you can integrate quinoa into your weekly diet if you haven’t already. And for those who are already enjoying quinoa, here’s a new twist that you’re bound to love! With its sun-dried tomatoes, feta and walnuts, this salad is bursting with Greek flavors and is a hearty meal on its own.
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- 1 cup uncooked quinoa, rinsed and drained
- 1 stalk celery, halved and thinly sliced
- 3 tablespoons feta cheese, crumbled
- ¼ cup roughly chopped toasted walnuts
- 5 sun-dried tomatoes, drained, chopped
- ¼ cup fresh parsley
- ½ red onion, chopped
- 4 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 garlic clove, crushed
- Salt and pepper, to taste
- Combine quinoa and 2 cups water with a pinch of salt in a medium saucepan over high heat. Bring to a boil, cover, reduce heat to low and let simmer for 15 minutes or until the quinoa is cooked through and the water is completely absorbed. Move the quinoa to a bowl and let cool.
- Add the celery, feta, walnuts, sun-dried tomatoes, parsley and onion to the quinoa.
- In a small bowl, whisk the olive oil, lemon juice, garlic clove, salt and pepper. Pour the dressing over the quinoa salad and mix to combine. Serve at room temperature.
This salad keeps well in the fridge for one day. I'd add the feta and the walnuts right before serving.