Quinoa – Feta Salad

Submitted by Sonja Susut.

Quinoa – Feta Salad

¾ cup quinoa

1 ½ cups water

Veggies, Cheese:

1 cup diced zucchini

1 cup cherry tomatoes

½ cup chives

½ cup frozen peas, thawed

1 cup diced red pepper

1 cup diced yellow pepper

1 cup diced feta cheese

1 can black beans, drained

1 cup sliced black olives, drained

1 cup dried cranberries

2 teaspoons shredded ginger root

1 ½ cups diced sweet potato (roasted in oven in olive oil, cumin, and chili powder—then cooled)

Salad Oil:

3 tbsp raspberry balsamic vinegar

2 tbsp olive oil

1 tbsp Dijon mustard

2 tbsp chopped fresh oregano or 2 tsp dried

1 tsp fresh garlic, minced

Pinch salt

Pepper

Can do first 2 steps the night before and refrigerate.

1. Bring quinoa and water to boil. Cover. Reduce heat and simmer 10 minutes. Turn off heat and leave covered in pot for 4 minutes. Remove lid. Fluff with fork. Cool.

2. Roast sweet potato dices in olive oil, 2 tsp cumin, 1 tsp chili powder, at 375 degrees for about half an hour. Do not let them get mushy. Cool.

3. Combine everything in the veggie group. Add quinoa and sweet potatoes.

4. Mix salad oil ingredients in a jar. Shake. Add to salad.

5. Can refrigerate up to 3 days.