Hi I’m Natalie and I’m addicted to making salads Everyday I wake up dream of what salad I’ll make that day! Yesterday I whipped up an Antipasto Quinoa Salad. I added quinoa and chickpeas to make it filling and hearty and then added in some other favorite veggies. The key here is good salami (I use Boars Head) and quality cheese. I also buy the salami in a log and slice it myself and buy the feta in a block and crumble it. Trust me this makes a difference in flavor.

This is packed full of amazing flavor and will keep you full! Saves well in the fridge for several days. Right at the very end I added some freshly grated Parmesan and it was the perfect touch.

ANTIPASTO QUINOA SALAD

INGREDIENTS

1 cup cooked quinoa
1 cucumber diced
1/4 cup red onion diced
1 small orange bell pepper diced
1/2 cup halved cherry tomatoes
10-15 green olives sliced
1 cup chickpeas
1/2 cup crumbled feta cheese

DRESSING

1/3 cup olive oil
1 teaspoon Dijon
Juice of 1 lemon
1 tablespoon red wine vinegar
1 teaspoon red pepper flakes
1 teaspoon oregano
1 teaspoon salt
1 teaspoon pepper

INSTRUCTIONS

Cook quinoa according to package. Lately I have been buying the boil in bag quinoa and it is so easy or the Trader Joe’s frozen quinoa. Place quinoa In a bowl and add in chickpeas, cucumber, tomatoes, red onion, bell pepper, salami, olives and feta cheese. Pour dressing over and toss together. Right before serving I added freshly grated Parmesan cheese and a little more salt and pepper.

See more salad recipes here.