SALADS 1 comment

Quinoa and Brussels Sprout Salad with Kalamata Olives and Feta

(Serves 2)

  • 1 cup cooked quinoa, room temperature
  • 1 1/2 cups shaved Brussels sprouts, shaved
  • 1 roasted red pepper, diced
  • 1/4 cup pitted kalamata olives, diced
  • 1/4 cup feta cheese, crumbled
  • 1 tbsp lemon juice
  • 1 tbsp red wine vinegar
  • 6 tbsp olive oil
  • 1 tbsp capers, finely chopped
  • 1 tsp garlic, finely chopped
  • 1 tbsp fresh basil, chopped
  • 1 tbsp fresh oregano, chopped
  • 1 tsp honey (or sugar)
  • Kosher salt
  • black pepper, from peppermill

In a small bowl, whisk together lemon juice, red wine vinegar, garlic, capers, honey (or sugar). While whisking, slowly drizzle in oil until emulsified. Season to taste with Kosher salt and black pepper. In a medium bowl, toss roasted red pepper, quinoa, Brussels sprouts, feta, and kalamata olives. Add approximately half the salad dressing (1/4 cup), and toss to combine. Add additional dressing, if desired.

One Comment

  1. Looks beautiful and delicious! I do some prep ahead meals but not that many. I think this is very worthwhile and nice to know you always have a meal on hand!

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