Once again, we found ourselves experimenting with quinoa because we are literally obsessed with it’s versatility. You can pretty much turn any of your favorite salad combinations into a quinoa salad by simply swapping out the lettuce for well, you guessed it, quinoa. It pairs beautifully with both savory and sweet ingredients which is why we decided to go down the poppy seed dressing path this time. This recipe is very simple and made up of some of our favorite classic ingredients.
Before you begin, just whip up a batch of quinoa. If you are anything like us, we pretty much always have a batch of this in our fridge. It’s a staple on weekly prep day because of the versatility. So, prepare the quinoa according to package directions then allow it to cool.
Cut up the red grapes, cucumber and parsley. Then crumble the feta cheese. Toss all of the ingredients into a bowl with the quinoa.
To prepare the dressing, just combine all of the ingredients in a blender or use an immersion blender to mix them up.
Drizzle the poppyseed dressing over the ingredients and toss until it’s all nicely combined. Season with salt and pepper and either serve and eat immediately or cover in the fridge for up to 5 days. This salad makes great leftovers!
- 1 C quinoa cooked according to package instructions
- ¾ C red grapes, halved
- ¼ C pistachio nuts, shelled
- ⅓ C feta cheese, cubed
- ½ english cucumber, seeded and chopped
- ½ C italian flat leaf parsley, chopped
- S&P to taste
- 1 tsp dijon mustard
- 1 Tbsp honey
- ¼ C apple cider vinegar
- 1 Tbsp 0% plain greek yogurt
- 2 tsp poppy seeds
- ¼ C good quality olive oil
- Cook quinoa according to package instructions. Set aside to cool.
- While quinoa is cooking prep salad ingredients and poppy seed dressing. Add all poppy seed dressing ingredients to a blender, or use an immersion blender. Blend all ingredients together until completely incorporated..
- Add quinoa to a low bowl. Add grapes, pistachios, feta, cucumber and parsley. Mix with poppy seed dressing, gently gold ingredients with a spatula. Season with S&P to taste. Serve immediately or cover and refrigerate for up to 5 days.
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