I recently drove down to The Gorge in Washington for a weekend of festival fun – also known as Sasquatch! It’s such a fantastic weekend with awesome friends and music ~ but camping for 4 days can often lead to meal upon meal of burgers and sausages. While those are most definitely welcome and greatly appreciated, it is nice to have a few healthier things to munch on.
I took down this quinoa salad, which helped me get some veggies and was also a good option for the 12 hour car ride there. A nice snack option over fast food. This is a really fresh and satisfying salad and like many of the things I choose to make, it’s a great option for the work day lunch. It’s quick to throw together and will last a few days in the fridge. It is also a great side dish to anything grilled on the bbq.
2 cups cooked quinoa (I like to cook mine in broth rather than water for salads)
1 cucumber, sliced
1 small can slice black olives
1 large can chickpeas
10-15 cherry tomatoes, halved
1/2 cup (or more!) feta cheese
1 tbs olive oil
juice from 1/2 lemon (or more)
dried herbs (I have a nice greek pre-made mix ~ but you could use garlic salt, oregano, basil, dried chilies)
Literally just mix all of the above into a bowl, chill and serve. It’s so easy and you can add any veggies you want, skip the herbs if you don’t fancy them, add a little apple cider vinegar if you want more zing. Enjoy!