This is a salad my mom likes to make for summer BBQs, and often gets asked for the recipe. We had a small dinner get together this week with friends who love different grains and interesting foods, so I thought Quinoa Salad would be a great addition to BBQ’d steak and roasted root veggies.
Quinoa has been getting a lot of good press lately. I tried it in the past in an attempt to go gluten-free (which only lasted about 2-3 weeks, I am weak) and didn’t enjoy the texture. But in this salad, you could almost mistake it for couscous, only way better for you, since it is touted as one of nature’s only complete plant proteins.
The salad starts with cooked and cooled quinoa, gets some feta, toasted pine nuts and dried cranberries added, followed by a drizzle of olive oil and lemon, a pinch of salt, and then a sprinkle of chopped fresh mint and flat leaf parsley.
This salad is summer in a bowl- and a different combo of flavour in each bite. The lemon and olive oil are light and fresh, the feta adds a bit of salt, the cranberries some sweet, the pine nuts some buttery crunch, and the mint and parsley round out the bunch with a refreshing finish.
As usual, this salad did not disappoint, got passed around for seconds, and the recipe requested. Take it to your next summer BBQ and let your friends marvel at this healthy bowl of freshness!