A delightful brunch salad perfect for church gatherings, offering a balance of textures and vibrant colors.
Ingredients
Scale:
2 cups mixed greens (spinach, arugula, romaine)
1 cup quinoa, cooked and cooled
1 cup cherry tomatoes, halved
1 cucumber, sliced
1/2 cup red onion, thinly sliced
1/4 cup olives, sliced
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 tablespoon honey
Salt and pepper to taste
1/4 cup feta cheese, crumbled
2 tablespoons sunflower seeds
Fresh parsley, chopped
Instructions
Prepare the Quinoa: Rinse the quinoa under cold water using a fine mesh strainer. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and the water has been absorbed. Fluff with a fork and allow to cool.
Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and honey until well combined. Season with salt and pepper to taste.
Assemble the Salad: In a large serving bowl, combine the mixed greens, cooked quinoa, cherry tomatoes, cucumber slices, red onion, and olives. Toss gently to combine.
Add the Dressing: Drizzle the prepared dressing over the salad and toss again, making sure all components are lightly coated.
Final Touches: Sprinkle the feta cheese, sunflower seeds, and chopped parsley over the top. Consider adding a few sprigs of mint for a refreshing twist.
Chill: For the best results, chill the salad in the refrigerator for at least 30 minutes before serving.
