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–+ servings

Antipasti Quinoa "Cous Cous" Salad

Notes: this is such a great and easy make-ahead salad, that keeps great in the fridge for up to 3 days. It has a ton of flavor, but comes together quickly. As with all my recipes, feel free to swap ingredients in and out as you please. Additions like pulled or grilled chicken or fresh arugula would be great in here too.
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Course lunch, make-ahead, Salad
Servings 6

Ingredients 

  • 1 1/2 cups quinoa (dry)
  • 3 cups water
  • 1 can garbanzo beans rinsed and drained
  • 1 cucumber peeled and de-seeded, chopped
  • 1 bell pepper or tomato chopped and de-seeded
  • 2 tbsp sundried tomatoes chopped (optional)
  • 1 tbsp mint chopped
  • 1/4 cup dry roasted almonds chopped
  • 1/4 red onion a few green onions or 1 small shallot, finely chopped
  • 2 tsp dijon mustard
  • 3 tbsp lemon juice
  • 6 tbsp olive oil
  • salt and pepper to taste
  • 1/4 cup crumbled goat cheese or feta (optional, for garnish)

Instructions

  • Cook quinoa: add 3 cups water and 1 1/2 cups dry quinoa to a medium saucepan. Add a pinch of sea salt. Bring to a boil, and once boiling, reduce down to simmer and cook with the lid on (for approx 10 minutes until all the water is absorbed. Remove lid and let cool.
  • Whisk together the olive oil, dijon, lemon juice, s & p for the dressing.
  • Add quinoa to a large mixing bowl, add in all the chopped veggies and ingredients and pour the dressing in. Mix together well.
  • This tastes even better sitting in the fridge for at least an hour if you have time (and leftovers taste great). Store in a sealed container in the fridge for up to 3 days, adding fresh avocado as you go.