Mediterranean Quinoa Salad

There are so many things I love about this dish, that I just…like…I can’t even deal.

This might sound weird, but the fact that I finished this recipe just in time for summer is really the best part.  Because now I, and of course you, can enjoy it all. season. long.  *sigh*  I’m so happy.

So yes, this is a continuation of my quinoa love fest, but if you don’t like quinoa, well, it actually doesn’t really matter.  This dish is just as fantastic made with brown rice, couscous, or a personal favorite of mine, orzo.  Although, I wish you wouldn’t!  It would be doing yourself a serious disservice.  The texture and nutty flavor are part of what make this one-plate meal so addicting.  Addicting.  As in it is nearly impossible to stop snacking on it before it hits the table, type of addicting.

With all the veggies and lean meat thrown in, it is certainly not short on satisfaction.  I picked these particular vegetables and flavors because they lend themselves to each other very well; almost like a greek salad, but better.  But if you didn’t add the chicken, it would be an awesome dish to bring to a summer barbecue when you needed something to pass around.  You can make it ahead, it is fine chilled or at room temperature, and it goes with everything.  The Honey-Lemon Grilled Chicken is so fantastic in this you won’t even believe it, so grill extra and save yourself some time for a meal later in the week.  The Grilled Yogurt Chicken is good too.  Plan ahead and take advantage of the convenience!  If I ever have extra, which is quite rare, I plan to use leftover cold flaked salmon in here too.

Maj-or drool fest.

One Year Ago: Marshmallow Buttercream & Homemade Granola Bars
Two Years Ago: Vanilla Ice Cream, Lemon Thyme Orzo, Strawberry Watermelon Coolers, & Fried Corn

Mediterranean Quinoa Salad
The dressing isn’t heavy for strong.  It is just enough to boost the flavor of the veggies without drowning them!

1 recipe Basic Quinoa
1/2 cucumber, cubed
1 sweet bell pepper, cubed
1 pint cherry or grape tomatoes, halved
2 cooked chicken breasts, cubed
2 T chopped fresh mint
8 oz feta, diced
Stir all ingredients together and chill.  Meanwhile, in a glass measuring cup, add:
1/4 c extra virgin olive oil
1/4 c red wine vinegar
1 T honey
1/2 tsp salt
1/4 tsp pepper
Whisk together and pour over salad, tossing well to distribute the flavors.  Taste for seasoning.  Enjoy!