We have been going on many overnight camping and sailing trips, and my sister-in-law, who is an awesome cook, introduced us to quinoa salad as a super convenient travel food. You don’t have to heat it up because it’s great cold, it won’t spoil if the cooler gets a little warm like meat does, and it’s full of protein and whole grains that provide much-needed fuel for long days of activities. Also great for a busy week! This one I made with lots of yummy feta, sundried tomatoes, and capers to get a Mediterranean vibe, but you can sub in whatever you like! Get creative and enjoy.
Ingredients
- Salad:
-
2 cups of Bob's Red Mill Organic Whole Grain Quinoa
- 4 cups of chicken broth (sub vegetable broth if desired, or water)
- 1 Cucumber
- 1 Tomato
- 2 Tbl whole capers
- 1 cup sundried tomatoes
- 4 leaves of fresh basil, chopped
- 1 package of feta cheese (mine was already in little cubes)
- Dressing:
- 1/2 cup lemon juice (about 4 lemons)
- 1/2 cup olive oil
- Salt and Pepper
- 1 tsp red pepper flakes
Instructions
- Put quinoa and broth in rice cooker, or cook on stove top as directed by package (I used a rice cooker because it's so convenient to be able to prep the veggies while it's cooking)
- Chop tomato, cucumber, and basil
- Mix all salad ingredients in a bowl with the cooked quinoa
- Mix the dressing ingredients together and whisk
- Pour the dressing over the salad
- Add feta to the salad and mix well
Notes
I used dried sundried tomatoes and soaked them in water for a few hours to plump them up before using them. You can use the jarred in olive oil variety as well. Just drain them before putting them in.
#SuperfoodShowdown
