Name: Veggie Quinoa Salad with Homemade Greek Vinaigrette
Cook time: 20 min
Yield: 4
Ingredients: ¼ cup apple cider vinegar; Juice of 1 medium or large lemon; ½ cup olive oil; ¼ cup diced red onion; 2 cloves garlic (minced); 2 teaspoons Dijon mustard; ½ teaspoon dried parsley; ½ teaspoon dried oregano; ¼ teaspoon salt; ¼ teaspoon black pepper; 1 cup dried quinoa; 1 cup cherry or grape tomatoes; ½ to 1 whole cucumber; 1 sweet red pepper; 12 ounces cannellini beans; 8 ounces feta cheese (crumbled)

Method

Cook the quinoa according to package instructions. Remove from heat and coolcompletely.
Meanwhile, make the vinaigrette. Dice the red onion and mince the garlic. Combine the apple cider vinegar, lemon juice, olive oil, onion, garlic, mustard, parsley, oregano, salt and pepper in a dressing shaker or large lidded jar. Securely place the lid on the jar then shake vigorously until all of the ingredients are incorporated. Set aside.
Next, prepare your vegetables for the salad. Quarter the tomatoes. Peel (optional) and dice, or slice and quarter the cucumber. Core, de-seed, and dice the pepper. Drain and rinse the beans.
Add the tomatoes, cucumber, red pepper, cannellini beans, and feta to the cooked quinoa.
Pour half of Greek vinaigrette over the quinoa & veggies, then toss to combine.
Cover and refrigerate the quinoa mixture for a minimum of 30 minutes to 1 hour, then pour the remaining vinaigrette over top and then toss again to combine.
Serve with your favorite grilled meat or fish, or serve with pita and tzatziki if desired.

Ingredients

Method

Cook it in SaltyBytes