It was one of those nights when I came home starving and without a plan for dinner.  The last thing I felt like doing was shopping, and I was too impatient to wait for take out.  I had some things in the fridge and really wanted to use them up.  So, I  made this without measuring anything and without a real recipe, just letting my taste buds lead the way. It came out absolutely delicious!

Quinoa is just an awesome base for just about any salad.  I know I’ve posted a few recipes for it in the past.  I actually used to eat it just plain with flax oil and lemon juice as dressing, and as much as I love it that way, I still need a change from time to time! This dish would be great with any meat or fish served on top as well.

I didn’t have any kalamata olives or grape tomatoes, but I think those would go nicely as well.

So give this recipe a try if it sounds good to you, or use it as inspiration to give your own creation a try!  When was the last time you stepped up to the “use-what’s-in-the-fridge” challenge?

1 cup quinoa

1 small red onion chopped

1 big handful arugula

1 cucumber chopped

about 1/2 cup crumbled feta cheese

Dressing:

juice of 1 lemon

roughly 1/3 cup olive oil

about 2 tablespoons balsamic vinegar

1 large clove garlic, pressed or minced

Cook quinoa by combining with 2 cups water and bringing to a boil.  As soon as it boils, remove from heat and let stand for about 10 minutes.  It may take more or less time depending on how long it boiled. Fluff with fork.  It’s done when grains are crunchy yet tender.

Combine vegetables with quinoa  in a large bowl.  Put dressing ingredients in a jar with a tight fitting lid.  Shake well, pour over quinoa mixure and serve.

Enjoy!

Danielle