Veggie-Rich Quinoa Salad with Feta & Almonds. Serving dish & bowls, forks.

Veggie-Rich Quinoa Salad with Feta & roasted Almonds. Make it for dinner, take it for lunch, or keep in the fridge as a healthy snack.

 

Veggie-Rich Quinoa Salad with Feta & Roasted Almonds – Make it for dinner, as a side, take it for lunch, or keep in the fridge for healthy snacking when the munchies hit! We took quinoa salad and potato salad to our first summer picnic yesterday. I really like this dish. I’ve made it several times and the part I like best is that leftovers make a delicious snack to have on hand.

Quinoa Salad is very forgiving. Follow the recipe below or add any leftover veggies you have on hand like I did here. Aileen roasted carrots, beets and asparagus for Gord on Father’s Day, and I chopped up the leftovers for extra richness. 

Sweet roasted beets, carrots and asparagus that were left over from Aileen's Father's & Grandpa's Day dinner. Roasted Veggies on chopping board with knife and measuring cup.

Sweet roasted beets, carrots and asparagus that were left over from Aileen’s Father’s & Grandpa’s Day dinner.

 

Roasted beets, carrots and asparagus add depth and sweetness, but go ahead and substitute these veggies with what you have on hand. Veggies on chopping board with knife and measuring cup.

Roasted beets, carrots and asparagus add depth and sweetness, but go ahead and substitute these veggies with what you have on hand.

 

Sprinkle fragrant toasted almonds on top just before you serve for their crunch and little burst of flavour. 

Quinoa salad topped with roasted red and golden beets, orange and yellow carrots that were left over from Aileen's Father's Day dinner.

Quinoa Salad with roasted beets, carrots and asparagus that were left over from Aileen’s Father’s Day dinner.  –Sweet roasted veggies are such a treat.

 

The Recipe

Quinoa Salad with Veggies, Feta & Almonds
 
Prep time
Cook time
Total time
 
Protein-rich and veggie-rich salad.
Author:
Recipe type: Hearty Salad
Serves: 8
Ingredients
  • 2 c /500 ml Quinoa, uncooked and rinsed (12 oz /340 g)
  • 3 c 750 ml Water
Vinaigrette
  • ⅓ c /60 ml Oil such as Grapeseed
  • 3 tbsp /15 ml Lemon Juice
  • 3 tbsp /15 ml Balsamic Vinegar
  • 2 tsp /10 ml grainy Mustard
  • 1 tsp /5 ml Honey
  • ½ tsp /2.5 ml Pepper, freshly ground, or more to taste
Veggies & Feta
  • 1 c /250 ml Carrot, grated (2.3 oz /66 g)
  • 2 c /500 ml Kale, minced until green juices begin to show (14 oz /100g)
  • 1 tbsp /15 ml Lemon juice (to toss with minced kale)
  • ½ c /125 ml fresh Mint leaves, losoely packed then finely choped (.1 oz /3 g)
  • 1 c /250 ml Green Onions, chopped fine (2.4 oz /67 g)
  • 1 c/ 250 ml Feta cheese, crumbled (4 oz / 110g)
  • 1½ c /375 ml Red pepper or Roasted veggies or any other veggies you have on hand, chopped
Before Serving
  • ½ c /125 ml Almonds, toasted and roughly chopped
Instructions
  1. Cook quinoa like rice. Bring quinoa and water to a boil in medium-large covered pot. Then reduce heat to medium low and cook for approx. 20 minutes until water has been absorbed and quinoa is fragrant.
  2. While quinoa is cooking, whisk vinaigrette ingredients together until vinaigrette is completely mixed.
  3. When quinoa is cooked, pour vinaigrette over hot quinoa. Fluff and set aside to cool.
  4. While quinoa is cooling, cut up vegetables.
  5. When quinoa-vinaigrette mixture is cool, fold in vegetables and feta. Sprinkle with almonds just before serving.
  6. Quinoa keeps well in the fridge for several days. Eat it as a meal on its own, as a snack, or take for lunch.

 

 

YOU Next Year Principle

Cook a little extra dinner, and that’s tomorrow’s lunch done.

Quote

One cannot think well, love well, sleep well, if one has not dined well.
Virginia Woolf