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Maggie Banko

Quinoa Salad

The perfect lunch when you're looking for something fresh but filling!
Print Recipe
Prep Time 20 minutes
Course: Main Course, Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

Base
  • 1 cup quinoa (measure before cooking)
Extras - Add to Taste
  • sliced cherry tomatoes
  • chopped fresh green beans
  • chopped cucumber
  • corn from the cob
  • chopped banana peppers
  • diced white onion
  • chopped flat leaf spinach
  • chicke peas
  • black eyed peas
  • crumbled feta cheese
Mustard Dressing
  • stone ground mustard to taste
  • extra virgin olive oil to taste
  • fresh lemon juice to taste
  • cracked black pepper

Method
 

For the Salad
  1. Cook the quinoa in a small pot on your stove (follow the cooking instructions on the package).
  2. Set the quinoa aside and allow it to fully cool before mixing in the vegetables
  3. Add the quinoa to a large mixing bowl and then add all of the vegetables, beans, and feta cheese.
  4. Stir very well to ensure everything is evenly distributed
  5. In a separate small container, combine the dressing ingredients, tightly place the lid on top, and shake very well to mix the dressing.
  6. When you're ready to serve, add the dressing on top of your salad to your liking and enjoy!