This salad makes a great side dish served with simply grilled fish or alongside other salads on a buffet. For a complete meal on its own, try mixing in one cup of cooked lentils or white beans and a large handful or arugula.
Quinoa with Sun-dried Tomatoes and Olives
by Erin Parekh, Head of Nutrition
1 cup quinoa, very well rinsed
10 sun-dried tomatoes, finely chopped
1/4 cup mixed olives, chopped
RED WINE VINAIGRETTE
2 Tbs. shallots, finely minced
1/4 cup red wine vinegar
1 tsp. honey
pinch sea salt
8-10 grinds black pepper
1/2 cup extra virgin olive oil
Cook Quinoa- Bring 2 cups water or vegetable broth + quinoa to boil in a medium saucepan. Simmer 15-20 minutes until tender and most of the liquid has been absorbed. Let sit off heat, covered, for 10 minutes. Fluff with fork and set aside. See my detailed instructions for Perfectly Cooked Quinoa here.
Make Dressing- While the quinoa cooks, make the dressing. The easiest way to do this is to combine all of the ingredients together in a mason jar, seal tightly, and shake vigorously until everything comes together. You can then keep any leftover dressing sealed in the fridge for salads throughout the week. (Otherwise, mix all ingredients except the olive oil together in a bowl. Slowly drizzle in the olive oil while whisking with your other hand until emulsified.)
Put It All Together- Mix cooked quinoa and 1/4 cup vinaigrette together. Stir in sun-dried tomatoes and olives, then taste for seasoning. Add more dressing if needed. Serve slightly warm or at room temperature.
NOTE: To make this a meal, add in one heaping cup of cooked lentils or white beans along with a large handful or two of arugula.