This tasty quinoa salad serves a hungry crowd. It is full of quinoa, fresh veggies, parsley, mint, feta and then drizzled with Ultimate Vinaigrette.
It is my favourite salad to bring to a potluck dinner as it is always a huge hit and I frequently get asked for the recipe.
You can eat this salad on its own, or serve it with chicken, steak, cold cuts, or anything else you fancy!
Today’s recipe is for a giant salad. Yes, giant. And yes- you can absolutely go ahead and cut that giant quinoa salad recipe in half and live happily ever after. Absolutely- it works.
But I went ahead and gave you the recipe for this big salad. There are 2 ways you could use this giant bowl-of-goodness:
1. Bring it to a potluck as your contribution. Stand back and wait for all the grateful allergy-stricken people to come up and thank you for bringing the one-and-only item they could possibly eat. Smile knowingly. Then wait for all the non-allergy people who have never seen/tried/heard of quinoa to taste it with great trepidation. Congratulations- you just made a quinoa convert. Be prepared to hand out the recipe to all aforementioned persons.
2. You can be greedy and keep it all for yourself and spoon it into several mason jars, store it in your fridge, and take it to work with you. You may/may not feel like a super hero for how organized and healthy you are. It also may/may not be my absolute favourite take-to-work lunch in the history of time. Just maybe.
I used my Ultimate Vinaigrette as the salad dressing and I’m LOVING it. You can find the recipe here– it makes more than you need for this recipe. You can check out my post here on 8 awesome ways to use your leftover vinaigrette.
This quinoa salad makes an awesome meatless meal. This makes it an ideal candidate for a potluck dinner or outdoor picnic because you don’t have to fret about refrigeration. Of course, you can serve it with delicious crispy chicken- like below- if only there was an awesome clean eating recipe for that. Never fear- that recipe is queued up for this Friday. Just in time for a weekend picnic.
Potluck Quinoa Salad
3 cups cooked white quinoa, cooled
1 1/2 to 1 3/4 cups Ultimate Vinaigrette
1 red bell pepper, finely chopped
1 orange bell pepper, finely chopped
1 tomato, finely chopped
1 English cucumber, finely chopped
1 large bunch parsley, de-stemmed and finely chopped (about 2 cup)
1 bunch mint, de-stemmed and finely chopped (about 1 cup)
1 1/2 cups feta, crumbled
sea salt, to taste
black pepper, to taste
Combine all ingredients in a large bowl and toss. Keeps in fridge for up to 4 days.
NOTES: I personally love the feta in this salad, but you can easily omit it to make this salad dairy-free and vegan. I’ve had it many times like this and it is delicious, although I prefer to add extra parsley and mint to make it a tiny bit more like taboulleh in that case.