There are many days after a long day of work that I’m scrounging around my kitchen trying to throw something together for dinner. This salad was the result of doing just that. Because I haven’t had the time to go to the grocery store lately, after a long day at work last week I found myself desperately searching the cupboards and fridge to see what I could come up with. This salad uses a few ingredients I ALWAYS have around – quinoa, corn (fresh is ideal, but I just used canned), and feta cheese. I combined it with some fresh produce that I also had laying around – tomatoes and avocado, added some truffle sea salt, balsamic, olive oil and yum – it really hit the spot! You can switch around the ingredients based on whatever produce you have, but it is really the quinoa and corn that make this salad filling enough for dinner.
dry quinoa, corn, feta cheese, tomatoes, any other vegetables you have around, balsamic vinegar, olive oil, truffle salt
1. Add 1 part quinoa and 2 parts water in a saucepan over water. Place on the stove under medium heat
2. While the quinoa cooks, cut up all your vegetables and some feta cheese.
3. Once the quinoa is cooked (when all the water absorbs), remove from heat and add it to a bowl with vegetables.
4. Add a drizzle of olive oil, balsamic vinegar, and a dash of truffle salt.