Trevor's Recipe Collection
For the salad:
1 1/2 cups quinoa
2 3/4 cups water
1/2 teaspoon kosher salt
1 large English cucumber
1 (12-ounce) jar roasted red peppers
1 cup pitted Kalamata olives
1/2 cup coarsely chopped fresh parsley leaves
4 ounces garlic and herb goat cheese
For the dressing:
3 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper
1. Place 3 tablespoons olive oil, 2 tablespoons red wine vinegar, 1/2 teaspoon dried oregano, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a large bowl and whisk to combine.
Assemble the salad:
1. Chop 1 large English cucumber into rough 1/2-inch pieces, drain and coarsely chop 1 (12-ounce) jar roasted red peppers, and coarsely chop 1 cup pitted Kalamata olives. Add everything to the bowl.
2. Add the cooled quinoa and toss to combine and evenly coat in the dressing.
3. Coarsely chop enough parsley leaves to get 1/2 cup and add to the bowl. Crumble 4 ounces garlic and herb goat cheese into the salad and toss again gently to combine. Serve at room temperature or chilled.
Recipe Notes
Make ahead: The salad can be made up to 1 day ahead and stored in the refrigerator.
For the salad:
1 1/2 cups quinoa
2 3/4 cups water
1/2 teaspoon kosher salt
1 large English cucumber
1 (12-ounce) jar roasted red peppers
1 cup pitted Kalamata olives
1/2 cup coarsely chopped fresh parsley leaves
4 ounces garlic and herb goat cheese
For the dressing:
3 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper
1. Place 3 tablespoons olive oil, 2 tablespoons red wine vinegar, 1/2 teaspoon dried oregano, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a large bowl and whisk to combine.
Assemble the salad:
1. Chop 1 large English cucumber into rough 1/2-inch pieces, drain and coarsely chop 1 (12-ounce) jar roasted red peppers, and coarsely chop 1 cup pitted Kalamata olives. Add everything to the bowl.
2. Add the cooled quinoa and toss to combine and evenly coat in the dressing.
3. Coarsely chop enough parsley leaves to get 1/2 cup and add to the bowl. Crumble 4 ounces garlic and herb goat cheese into the salad and toss again gently to combine. Serve at room temperature or chilled.
Recipe Notes
Make ahead: The salad can be made up to 1 day ahead and stored in the refrigerator.