Like a lot of dishes I make, this quinoa salad can be adjusted to incorporate whatever you have on hand. Don't have black olives? Leave them out. Have a half used bag of corn in the freezer like I did? Throw it in. I hate wasting food, so I love these meals that can use up veggies in the fridge or freezer. Here is what I used for the quinoa salad pictured here:
Ingredients for salad:
1/2 cup quinoa, rinsed
1/2 cup frozen corn
1/2 cup red bell pepper, chopped
1/4 cup black olives, sliced
1/4 cup feta cheese, crumbled
1/2 a red onion, chopped
2 T charmoula sauce, or your favorite dressing
Salad Toppings:
mashed avocado
sauteed tofu (chicken would work well here too)
Combine quinoa and frozen corn in a medium sauce pan with 1 cup water, bring to boiling and cook covered for 12-15 minutes, or until liquid is absorbed. While quinoa is boiling, chop your peppers, onion & olives, then add the veggies and charmoula sauce to quinoa once it's done. The quinoa mix can now sit until you have cooked your tofu or chicken- I usually serve this at room temperature. Put the salad in a bowl, top with feta, tofu, & avocado.