I love when this happens…you start out making lunch from whatever needs to be used up in the fridge (and cupboard)…and then you suddenly find yourself getting inspired, adding a little more of this & a little of that until you have this rockin’ dish you never saw coming!
That’s what happened last week when the dregs of a quinoa box, a few random stalks of kale, a can of tomatoes & some garbanzo beans met feta in a vibrant Greek-inspired salad I’ll definitely be making again and again.
1 cup quinoa
4 kale leaves, stems removed
1 can fire roasted tomatoes (during tomato season use fresh!)
1 small onion, sliced thin
4 scallions, sliced thin
Italian parsley, roughly chopped
8 oz. garbanzo beans, drained and rinsed
1 red bell pepper, small dice
8 oz. feta, crumbled
1/2 cup sliced kalamata olives
1 t oregano
1/4 cup red wine vinegar
1/2 cup olive oil
Prepare the quinoa as per instructions on the packaging. Set aside to cool while you prep the rest of the ingredients. In a large bowl gather the rest of the ingredients: the chopped kale, diced peppers & olives, onion and scallion, parsley, garbanzo beans and drained tomatoes. In a small bowl place the oregano, oil & vinegar and a good dash of salt and pepper.Mix in the cooled quinoa and season with S&P. Whisk together the oil & vinegar and dress the salad. Incorporate the feta and enjoy – it’s so fresh and vibrant (not to mention filling with all that quinoa and garbanzos)!