Love, love, love this gorgeous salad for its textures, colors and balance of flavors. The silky/crunchy texture of quinoa, the mellow roasted broccoli florets and summer squash, crunch of red onion and tang of feta. Like so many of our dishes, it can be made a day ahead and enjoyed as a side dish or a main attraction.
Any quinoa will do. We like the tri-color just for the fun of it.
The recipe we put together includes summer squash, broccoli, red onion and corn but you can use the vegetables you like best (or have on hand). Peppers, asparagus, green beans, cauliflower, the choices are endless. Keep it to three or four and throw in some black beans too, if you like. Our recipe is more of a loose guide than something written in stone.
1 1/2 cups Quinoa (cooked for 20-25 minutes (drain and drizzle lightly with extra virgin olive oil and let cool)
Florets from 3-4 stalks of broccoli
1 large or two small zucchini, cubed
1 red onion, diced
Kernels from two ears of corn (or the equivalent of frozen corn, about 1 1/2 cups)
1 cup crumbled feta (or to taste)
For the dressing:
1/3 cup lemon juice, white wine vinegar or red wine vinegar
2/3 cup oilladi extra virgin olive oil
1/2 tablespoon oilladi thyme honey
Salt and pepper to taste
Fresh or dried herbs (oregano, thyme or basil work beautifully with this salad)
Use the herb of your choice, as noted above. Here we used Greek basil (aka bush basil). The leaves are small and delicate and have a subtle aroma and flavor.
Cook the vegetables until slightly softened (boil the corn and either sautee or roast the broccoli and zucchini). Leave the red onion raw.
Combine the vegetables and let cool to room temperature.
Pour the lemon juice or vinegar, extra virgin olive oil, honey, salt and pepper to taste in a glass jar and cover tightly. Shake vigorously to emulsify. (Alternatively, you can simply whisk the ingredients in a mixing bowl.)
Combine quinoa, veggies and dressing and crumbled feta. Enjoy!