I am one of those brown bag lunch people! I carefully plan and pack (ok, not always) my lunch the night before, so I can easily grab my lunch and go as I dash out the door for work! My team at work can 9 times out of 10 count on me bringing a big salad with all the fixings for lunch. I am talking avocado, almonds, loads of veggies, grains, you name it and its probably on my salad.
However, lately I have been steering clear of big leafy green salads and turning more towards a grain based salad! I love tossing whatever veggies I have on hand with a big scoop of grains and calling it, "lunch." Toss the grains with a light vinaigrette, lemon juice and herbs and you have a delicious, flavorful salad! This quinoa salad with herbs and feta is my take on a traditional tabouli, and makes an excellent meal! Make a batch Sunday night and you have lunch for the entire week! Bulgar is replaced with quinoa, and the salad gets a delicious flavor punch from the fresh herbs and thick chunks of feta cheese. This salad truly is delicious and makes a great light lunch or dinner! Serve with grilled chicken, shrimp or pan fried tofu for more substance!
Quinoa Salad with Herbs and Feta
1 Cup Dry Quinoa, cooked according to package directions
1 Cup Halved Cherry Tomatoes
1 Cup Chopped Red Pepper
1 Cup Broccoli Florets (finely chopped)
1/4 Cup Chopped Onion
1 Tablespoon Balsamic Capers
1/4 Cup Reduced Fat Feta Cheese
1 Large Handful Fresh Parsley Chopped
1 Large Handful Fresh Cilantro Chopped
2 Tablespoons Fresh Mint Chopped
Juice from one Lemon
1/2 Tablespoon Balsamic Vinegar
Salt and Pepper to taste
1- Combine cherry tomatoes, red pepper, broccoli and chopped onion in a large bowl. Toss to combine. Add in cooked quinoa and toss once again.
2- Add chopped herbs, capers and feta, toss and set aside.
3- In a small bowl combine balsamic vinegar and lemon juice. Whisk together until combined.
4- Pour lemon mixture of quinoa and veggies, toss salad to evenly distribute lemon juice. Salt and pepper salad to taste.