If you’ve been following my blog for a while you know I’m a fan of all things quinoa salad. It’s high in protein, fiber and antioxidants – a triple whammy! Basically, if I like an ingredient – any ingredient – it’s going to eventually end up mixed up with some quinoa. Quinoa salads are my go-to, but I’ve been known to add it to muffins, yogurt bowls, soup, even chocolate treats.
The thing about quinoa is I haven’t figured out the right equation for how much to make vs. how much is actually needed in a recipe. Instead, I make my go to amount, use up the quantity intended for the recipe and then sprinkle the leftovers into everything else I make. If you’re like me and make way too large of quantity when cooking your quinoa you can find a few of my favorite uses on the blog like these Chicken and Quinoa Meatballs, Broccoli Bites and this Quinoa Feta Salad.
I debated the name on this salad for a bit. It was either going to be called Mediterranean Quinoa Salad or Hubby Quinoa Salad because I made it with Lou in mind. He’s usually on board with all my concoctions, but typically he really would just prefer to make a wrap.
Salsa Verde Chicken – he throws it in a wrap.
Chicken quinoa meatballs – Meatball wrap!
Salmon, prepared any way – yep, in it goes.
Beef and Broccoli – I can’t make this stuff up.
He works from home and often makes a deli meat wrap for lunch so he’s always requesting yummy condiments to add to his wrap. Two of his favorites are my jalapeño dip and Caesar dressing. Other add in faves of his are pickles, chopped onions, and any type of cheese.
I threw together this Mediterranean quinoa salad hoping it would be a good side for dinner, but instead he threw it in a giant flour tortilla and made a mediterranean wrap. And then he got up and made another one. And then another one the next day. Like Ryder, I have to trick him into eating vegetables, and since this is a great way to sneak in veggies, it’s going to become a staple in our house.
- 1.5 cup cooked quinoa
- 10 cherry tomatoes, sliced
- 3/4 cup garbanzo beans
- 1/2 cup sliced black olives, sliced
- 1/2 cucumber, sliced and quartered
- 1/4 cup red onion, finely chopped
- 1/4 cup crumbled feta
- 1/2 Tablespoon Avocado oil
- Juice from 1/2 of a lemon
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Toss all ingredients.