A staple in the Lawrence household, this fresh, flavorful quinoa salad recipe is requested by friends again and again, so we thought we'd share it with you!
Pair with a crisp, light wine such as Freyja or Rosé for a delightfully fresh spring/summer meal. Add a protein such as grilled chicken, shrimp, steak or tofu if you like. Or, add a steak or a lamb lollipop and pair with our Syrah blend - Vaucluse!
Serves 3-4 as a main or 6-8 as a side
Lemon Garlic Vinaigrette:
1/2 c olive oil
2-3 tbsp fresh lemon juice
1-2 cloves garlic, minced
1-2 tbsp flat-leaf parsley, chopped (optional)
Salt & pepper to taste
Salad:
1 c quinoa
1 c cucumber, seeded, diced small
1 c bell pepper, diced small (yellow, orange and/or red, mixed colors preferable)
½ c green onion, diced
½ c tomato, chopped
½ c flat-leaf parsley, chopped
½ to 1 c cup feta, crumbled (could substitute goat cheese or cotija)
Optional: 1 c kale, finely chopped, massaged in hands with a small drizzle of olive oil and kosher salt
Note: Ingredients and quantities can easily be adjusted for personal preference
Instructions:
Make vinaigrette first. Combine all ingredients, whisk or shake in jar to combine. May be made a day ahead.
Cook quinoa per package directions. Pour vinaigrette over top, stir to combine and let rest while other ingredients are prepped. Stir in rest of ingredients. Salt & pepper to taste. Enjoy immediately, or refrigerate. Keeps well in fridge for several days.
