Summer Quinoa Salad

Our second Produce Box arrived this week with bok choy, romaine lettuce, English cucumbers, hothouse tomatoes, garlic scallions and strawberries. This Summer Quinoa salad makes use of the cucumbers, tomatoes and garlic scallions. Serve it as a side salad for dinner and use leftovers for lunch the next day. If you've never heard of quinoa, it's somewhere between a rice and couscous in texture but packs amounts of protein and amino acids the others can't touch. Cooked quinoa also doesn't absorb the salad's dressing as quickly as rice or pasta would, so you don't have to use as much to have an impact (read: fewer calories). It will keep in the fridge for two to three days, covered. If you use fresh basil, be aware that the basil's leaves will brown over time.

Summer Quinoa Salad

1 Tbs olive oil

3 Tbs red wine vinegar

salt and pepper to taste

1 cup cooked quinoa, cooled

3 small hothouse tomatoes, chopped

1 English cucumber, chopped

2 garlic scallions or regular scallions, chopped

2 Tbs chopped fresh herbs like basil, parsley and oregano

1 oz. feta, cubed

1.) In a small bowl, whisk the olive oil, vinegar and salt and pepper until combined.

2.) In a separate bowl, gently toss the quinoa, tomatoes, cucumbers, garlic scallions and herbs together.

3.) Add the dressing to the quinoa mix and toss to combine.

4.) Add the chopped feta and toss just until combined. You don't want stir it so much that the feta disintegrates and turns to mush. Keep the feta in nice chunks for a better texture. It's also great without the feta.