Quinoa, Chickpea and Feta Salad

This is one of my go-to salads. I am obsessed with all things feta. I’d eat it by the handful, tbh. I often do variations of this based on what I have in my house at the time. This salad can be served warm or cold. Sometimes you just crave a big colorful bowl of veggies. Feta and balsamic go together beautifully.

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Some optional add ins:

  • cucumber
  • zuchinni
  • squash
  • fresh basil
  • fresh mint
  • fresh oregano
  • tofu
  • chopped chicken if you absolutely need meat

Ingredients:

  • 1 can of rinsed and strained chickpeas (Garbanzo beans)
  • 1 medium red onion, chopped
  • 1 tomato, chopped
    • you can use a cup of halved cherry tomatoes
  • 2 cup of fresh spinach
  • 1 cup (measured uncooked) quinoa
  • 1 cup of feta
  • 1 tbsp of balsamic vinegar (optional, I love vinegar)
  • 1 tbsp of balsamic dressing
  • Seasoning, to taste:
    • kosher salt
    • black pepper
    • crushed red pepper
    • crushed mint
    • oregano
  1. Prepare your quinoa
    • I prepare my quinoa the same way I prepare my brown rice: LIKE PASTA! Boil it to your desired doneness and then drain in a strainer. Boom!
  2. Chop your veg
  3. Measure out your seasoningsal2
  4. Add to a large bowl
  5. Add cooked quinoa
    • The cooked quinoa will warm the salad and wilt the spinachsal1
  6. Add seasoning
  7. Add dressing(s)
  8. Toss
  9. Serve warm or coldsal3sal4sal5

 

Shaved Brussel Sprout Salad with Honey Balsamic Dressing and Crispy Garlic

One of my favorite ways to eat vegetables is RAW! You don’t have to cook everything and they’re just as delish. Last year I came across a recipe that called for shaved brussel sprouts. I was a strictly roasted-garlicky type of girl but that changed that evening.

I grabbed a bag of sprouts at the market last weekend and I was reluctant to just toss them in the oven. This week has been full of balsamic, so it seems, and I continued with this recipe.

It’s pretty quick and you customize it as you wish! Add carrot, nuts, herbs- use what you have! 

Note: I made a small batch, you can easily adjust this to make a larger batch.

 

2 1/2 cups of whole brussel sprouts, shaved on a mandolin slicer

4-5 large cloves of garlic, finely chopped

2 tbsp of olive oil

 

Dressing: (again, this was a small batch- if you need help making a larger portion, shoot me a comment)

1/8 cup of olive oil (plus leftover from the garlic)

pinch, each, of kosher salt, pepper and crushed pepper

tsp of dijon

tbsp of honey

2-4 (matter of preference) balsamic vinegar

 

Using your mandolin slicer, carefully shave your brussel sprouts. (If you’re like me and you hate to waste food, pop the stumps into a ziplock bag and toss them in the freezer. Use them the next time you make veggie broth!)brusselbrus8brus2

Preheat a pan over medium-low heat, add your olive oil and your garlic.

Stir frequently. Do not take your eyes off of the garlic, it can burn quickly. Browned garlic? Big yes. Burned garlic? You’ll never forgive yourself.

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Once the garlic is fragrant and lightly golden brown, remove with a slotted spoon. The garlic will crisp up!

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In a small tupperware container, or a Mason jar, add the dressing ingredients (don’t waste that leftover oil from your garlic. It is loaded with garlic flavor, add that in too!!). Shake up thoroughly. Easiest way to make a dressing, hands down.brus6brus7

Pour over your shaved brussels and toss to coat.

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Serve  topped with the crispy garlic.

Thank me, later!

 

NOM!

 

 

© 2016 by Alexa Mason. All Rights Reserved