I was hungry for something healthy but not sure what I should whip up. I’d already had eggs this day and no meat on hand. My husband suggested quinoa and it was a perfect satisfaction! I already had roasted red peppers I’d done up earlier in the week and I tend to slice cherry tomatoes in half and start roasted whenever I’m cooking in the kitchen. Both added a great sweetness to this meal.
- quinoa (raw 1/2 which expanded to about 2 cups or more)
- 1/2 roasted red pepper
- 10 roasted tomatoes
- 1/2 diced green pepper
- lots of diced feta
- 12 black olives (hand pitted. I LOVE this tool – it doubles as a cherry pitter and works great)
- 1/2 cucumber (peeled and quartered)
My roasted red pepper was in a tupperware in the fridge. I mixed my dressing in the same container so I could get all the sweet drippings of roasted red peppers. I added:
- 2 tbs olive oil
- 2 tbs balsamic vinegar
- 1/4 of a lemon juice
- pinch red pepper flakes
- fresh ground pepper
I plan to make this again soon as is. I love Greek salad is all varieties =)