SALADS 0 comments

Quinoa and Brussels Sprout Salad with Kalamata Olives and Feta (aka Winter Greek Quinoa Salad)

Difficulty Easy

(Serves 3-4)

  • 2 cups cooked quinoa, room temperature
  • 3 cups shaved Brussels sprouts
  • 2 roasted red peppers, seeded and diced
  • 1/4 cup pitted Kalamata olives, sliced
  • 1/2 cup feta cheese, crumbled
  • 2 tbsp lemon juice
  • 2 tbsp red wine vinegar
  • 3/4 cup Extra virgin olive oil
  • 2 tbsp capers
  • 1 garlic clove
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1 1/2 tsp honey (or sugar)
  • Kosher salt
  • black pepper, from peppermill

Using blender or food processor, blend together garlic, capers, honey, lemon juice, and red wine vinegar until garlic is chunky and capers finely chopped. With motor running, drizzle in olive oil.  Remove dressing from blender and stir in Kosher salt and black pepper (to taste), basil, and oregano. In a large bowl, toss roasted red pepper, quinoa, Brussels sprouts, Feta, and Kalamata olives. Add your desired amount of salad dressing, and toss to combine. Pass around extra dressing.

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