There are few things I love more than a fresh summer salad. It’s hot outside. I don’t want to spend hours cooking inside and then put hot food into my hot body. Haha, hot body. Who says things like that??? I mean temperature wise…obviously…
I love bringing healthy sides to barbecues and get togethers. There are so many “salads” filled with gross mayo that don’t even taste very good that seem to be the tradition, and I just don’t get that. I wanted to create a salad that can wear many faces. Healthy side dish? Check. Vegetarian meal option? Check. Vegan meal option? Just leave out the cheese (which makes me cry, but if you’re vegan, you’re probably used to that by now). Serving of veggies? Yeah, got that too. My salad is a chameleon.
This is also one of the simplest, easiest, and fastest dishes I’ve ever made. Seriously, as I wrote up the instructions, I thought to myself “That’s it? What did I forget?” because honestly, I feel like I always forget something. But for real, that’s it. If you cook the quinoa ahead of time and already have roasted red peppers on hand, it literally takes 5 minutes.
Nicole and I always brainstorm together on what we will create for our Drink & Dish episodes that will complement each others’ recipes, but this time it truly was a match made in heaven. Her cucumber gin fizz is the perfect pairing to this salad. I’m not usually a gin person, but it was so light and refreshing, you’ve got to check it out! Also, check out our latest D&D episode!
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Ingredients
- 1/2 cup dry quinoa
- 1 large persian cucumber, chopped
- 1 small 2-2.5 oz can sliced black olives
- 1/2 cup crumbled feta cheese
- 2 large red bell peppers, roasted and chopped (or 1 cup chopped roasted red peppers from a jar)
- 1 cup cherry tomatoes, halved
- 1 tbsp olive oil
- 2 tbsp balsamic vinegar
- generous pinch each salt and pepper
Instructions
- Cook quinoa according to package instructions. Drain and cool.
- Place cooked and cooled quinoa along with all remaining ingredients in a large bowl. Toss to combine. Serve immediately or store refrigerated in an airtight container for 5-7 days.
I think that I pin just about everything you post, yes? This looks delicious and so simple – my favorite.
Xoxo thanks for all the love, friend!
I’m with Christine – won’t you just pin all you recipes for me as you publish them? Simple quinoa salads are a staple in my house year round. Not only good for picnics but quick and easy lunches to bring to work. Thanks Ari!
You are so sweet!! One day we will rendezvous in person and I will just make everything for you, how about that? 😉
Agree with the above- and I LOVE Mediterranean food. I eat a similar salad like this almost every week for lunch! Love your video, too!!
Awww, thanks for watching friend!! I so appreciate the support!!
It looks amazing! I wish I liked the texture of Quinoa!
Try making it with brown rice or whole wheat penne! My mom also hates the texture of quinoa, so I feel ya!
I have tried repeatedly to get myself to like olives and just can’t do it!! which is too bad because they would be such a healthy salty food for my marathon training! looks super delicious though
I used to hate them, but now I’m obsessed! So weird. You can easily leave ’em out!
Yummy! I love olives, Mike doesn’t so he always gives me his haha.
That’s the key to a perfect marriage, yes?
What a great side! Love cooking with quinoa and feta gives anything so much flavor.
Love the Drink & Dish video and feature. Such fun!
Awww thanks Jessica!