recipe index and voilá, problem solved.
I had Sis over for dinner on Wednesday, but I also had a lot of stuff to get done that day.
Was this the time to go to the Farmers’ Market and buy even more produce, when the refrigerator is so full I can hardly close the door? No.
This is one of my go-to recipes, and will probably always remain such.
One of my favorite parts is that no matter what’s going on in my life, I always have the ingredients on hand.
It’s also one of those winning recipes that’s impossible to mess up. Sure, you can overcook the quinoa, or use too much salt. Otherwise you can tweak it as much as you like.
Want to add a pop of color? Throw in some tomatoes. Want to amp up the protein content? Toss in some grilled chicken. Want to keep it vegan? Leave out the feta.
I know what you guys are thinking right now: Haven’t you already told us about this?
Yes, I did. Guilty as charged. However, I slightly tweaked the recipe and if there’s even one person out there that hasn’t made it yet that will do after today, this post will have served its purpose.
2 ½ cups / 12 oz / 340 gr cooked quinoa (you’ll need to cook a little over 1 cup of quinoa)
¾ cup / 4.2 oz / 120 gr diced celery
½ cup / 7 oz / 200 gr green olives, pitted and chopped
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint
1 ripe avocado, diced
½ cup crumbled feta cheese
Juice of 1 lime
3 tablespoons olive oil
½ teaspoon fine grain sea salt
ground pepper to taste
Cook quinoa according to package instructions. Allow to cool and fluff with a fork.
Place quinoa, celery, olives, avocado, parsley, and mint in a salad bowl.
Whisk together the dressing ingredients.
Just before serving toss the quinoa mixture with the dressing. Sprinkle crumbled feta cheese on top and serve.
One serving yields 265 calories, 18 grams of fats, 23 grams of carbs and 5 grams of protein.