Sunday, May 12, 2019


Some days, when I am not sure what to prepare for dinner, I like to just make stuff up.  Like not bother with a recipe and see how my family likes it.  Usually they like it just fine.  Or really well.  If they don't like it, maybe they just don't tell me.....

Anyway, this weekend I made a salad that was both tasty and pretty darn nutritious, too.  I had the ingredients on hand, the temperature was warming up outside (finally!), and it just sounded like a good idea to have a meal that was cool and didn't take much prep.  I hope you like it when you give it a try!  Yes, my family did like it lol.


2 cups (uncooked) quinoa (I used Ancient Harvest Inca-Red Quinoa)
 Grape tomatoes
Mini red, yellow, and orange bell peppers
Feta cheese crumbles
Brianna's Blush Wine Vinaigrette

Cook the quinoa per package instructions (should be 4 cups water to 2 cups quinoa).  Allow to cool.  In the meantime, cut the grape tomatoes in half and chop the peppers into bite-size pieces.  Add the vegetables to the cooled quinoa, salt and pepper to taste and add the vinaigrette (1 to 2 tablespoons); stir together.  Add the feta cheese and stir in lightly.

Place in fridge to chill until ready to serve.  Serve with rolls or French bread and a slice of melon!

Happy Eating!

Thanks for stopping by!

1 comment:

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