It’s Foodie Friday! We have a stunning pink quinoa salad for you today. The simple dressing soaks into the quinoa adding some tang and the feta gives it a nice salty punch. This salad keeps well in the fridge making it a great potluck side.
Quinoa Salad with Beets and Feta
1/3 C olive oil
1/3 C apple cider vinegar
2 tsp honey
1 clove garlic, finely minced
1 tsp kosher salt
Freshly ground pepper
1 C quinoa, cooked according to package directions and cooled
1 (14.5oz) can of sliced beets, cut into matchsticks (see note)
3 oz greens of choice (we used watercress, arugula or baby kale would be nice too), chopped
3 oz crumbled feta
In a large bowl, combine olive oil, vinegar, honey, salt, and pepper until mixed. Add cooked quinoa, beets, and chopped watercress and mix to coat with dressing. Top with crumbled feta, taste for seasoning, adding more salt if needed, and serve cold or at room temperature. Salad keeps for several days in the fridge. If leftovers seem dry, add a little more olive oil and vinegar and stir.
Note: Careful, red beets stain! If you don’t mind your beets being less than uniform you can drain the beets and stick your knife right into the can to give them a rough chop. This is a little less messy than chopping them on a cutting board.
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