I had the most incredible salad at The Cavalier in Virgina last week while on vacation and knew I had to recreate it. This turned out equally as good if not better than the original! I may start incorporating pickled onions to more recipes because they took this salad to the next level:) It’s a flavor packed salad that saves for several days in the fridge and is just so good! Enjoy!
THE BEST QUINOA SALAD
2 cups cooked quinoa
1 pint cherry tomatoes quartered or halved
2 baby cucumbers diced
1 cup chickpeas
2 ears corn (boiled or roasted)
1/3 cup pickled onions
1/3 cup roasted red peppers diced
6 oz crumbled feta
2 tablespoons fresh dill
2 tablespoons fresh parsley
1/2 cup olive oil
1 garlic clove minced
Juice of 2-3 lemons depending on size
1/2 teaspoon salt
1/2 teaspoon pepper
Cook quinoa according to package. Boil or roast corn. I roasted wrapped in foil at 350 degrees for 12 minutes.
In a bowl layer the quinoa, tomatoes, cucumbers, corn, pickled onions, roasted red peppers, chickpeas feta, dill and parsley.
Whisk the olive oil, lemon juice, garlic and salt and pepper. Pour over the salad and toss all together. Taste and season more if needed.