This salad is so delicious + so easy. I throw everything together and then let it marinate for a few hours in the refrigerator before I eat it.
First things first, let’s talk quinoa. KEEN WHAAAA??? Ok, by now, you are living under a rock if you don’t know what quinoa is. While it’s likely a protein fad, I do love the nutty flavor and the texture…and did I mention it’s a complete protein all by itself? It has all those aminos you need, all in one! What, protein from a plant?! 😉
If you don’t have a rice cooker -invest in one. I promise. It will simplify your life. Oatmeal, quinoa, lentils, oh, and rice 🙂 and so much more is ready quickly and cooked perfectly. If you don’t have one – I really like GOOP’s perfectly cooked quinoa method. I like to make this salad in big batches to share, so adjust the following accordingly:
- 4 cups cooked quinoa
- jar of sliced kalmata olives
- box (or can) of garbanzo beans
- two tomatoes, diced
- one cucumber, diced
- 1 small red onion, diced
- juice from 1/2 lemon
- salt + pepper to taste
- fresh chopped parsley
I love this by itself, as a dip with pita chips, over a big bed of arugula. If I’m looking for a little extra punch I will drizzle some balsamic or Bragg’s liquid aminos over the top. You could also sprinkle some feta on top.