Dirty Dishes: Raspberry Feta Quinoa Salad

Helloooo July! It’s so nice to see you. I never truly feel like it’s summer until July comes and this year I really plan on enjoying some time in my or my friends backyard summer oasis. Yes, this is me inviting myself over to your house! I’ll bring food, I promise. I created this recipe using all my favourite pantry items plus a few of my favourite fresh ones. I like to keep the base of the salad in the fridge so when the kids beg for hot dogs on a Friday night, I can plate up some salad, add my fresh avocados and dressing and voila, dinner is served.

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Enjoy!

Print Recipe

Raspberry Feta Quinoa Salad

Prep Time

20 minutes

Servings

people

Ingredients

• 3/4 cup multi colour quiona uncooked
• 1 19oz can chick peas drained and rinsed
• 1 19oz can black beans drained and rinsed
• 1 large yellow pepper diced
• 1 large orange pepper diced
• 1 large avacado peeled and diced
• 1/2 cup light feta cheese crumbled
• 1/2-1 cup light raspberry vinaigrette add to taste

Prep Time 20 minutes Servings people Ingredients 3/4 cup multi colour quiona uncooked 1 19oz can chick peas drained and rinsed 1 19oz can black beans drained and rinsed 1 large yellow pepper diced 1 large orange pepper diced 1 large avacado peeled and diced 1/2 cup light feta cheese crumbled 1/2-1 cup light raspberry vinaigrette add to taste

Instructions

1. In a medium sauce pan, cook quinoa as directed on the bag. Cool completely and set aside. NOTE: this recipe works best if the cooked quinoa isn't wet and sticky. Avoid using mushy quinoa.
2. While the quinoa is cooking, use a large mixing bowl, combine chick peas, black beans and peppers. Stir to combine.
3. Gently add cooled quinoa to the peppers and beans mixture and fold to combine.
4. add 1/2 cup of salad dressing and combine. Add more or less dressing to your desired taste and consistency.
5. Refrigerate until ready to serve. Note: If you're planning to serve the salad the next day, reserve the dressing until 30 minutes before serving and continue with garnish.
6. Garnish with diced avocados and crumbled feta cheese.

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