The Best (and most versatile) Quinoa Salad
This is an incredibly versatile salad. Use what you have and watch it come to life!
Ingredients
1 bag kale
2 heads broccoli, chopped
2 cans garbanzos, roasted in olive oil and sea salt
1 red onion, minced
1 small bag hazelnuts, roasted
1/2 cup dried apricots, diced
1/2 cup dried cherries, halved
1 block feta, crumbled
2 bunches parsley, chopped
3 bell peppers, diced
Shredded or diced chicken, optional
DRESSING:
1 cup olive oil
3 cloves garlic
1/2 cup white wine vinegar
1/2 cup mayonnaise
1 jar tahini
2 tsp. salt
1 tsp. pepper
Instructions
Make the quinoa per directions.
Spread the kale in a bottom of a bowl. Place the warm quinoa on top to wilt it.
Roast (400 degrees) the hazelnuts and garbanzo beans by tossing them in a small amount of oil and sprinkling with salt for roughly 10 min (watch them).
Once the quinoa has mostly cooled, add broccoli, red onion, dried fruit, parsley, peppers, and feta. Mix well.
Spoon into bowls and sprinkle with roasted hazelnuts.
To make the dressing: blend all ingredients in a blender and pour over quinoa mixture and mix well right before serving.
Notes
This salad can be made with anything you have in your refrigerator. I’ve added cucumbers, roasted zucchini, kalamata olives, tomatoes, etc.