Spring is in the air, and summer is around the corner. We have a couple long-standing traditions that involve outdoor grills and potlucked food. Being gluten-free, the rolls and pasta salads that permeate these events can be tough, so over the years I’ve come up with an easy, protein-packed salad that is great as a stand-alone meal or as a side dish. I make this for pretty much any BBQ or potluck event we attend.
Confession: I never follow recipes. I don’t know what it is with me and recipes. Perhaps some sense of rebellion in me? Some spirit of adventure that doesn’t want to be tamed by things like fractions and measuring cups? A throwback to my anti-establishment phase? I don’t know. Anyways, so this isn’t exactly a recipe, but I’m going to walk you through how to assemble it without measuring. Lucky you! Also, it’s not really a dish that can be messed up, in my opinion. Here is my anti-recipe:
- Some quinoa, cooked and fluffed with a fork
- A bag of spinach
- A box of cherry tomatoes
- A can of sliced black olives
- A bag of pine nuts
- A container of crumbled feta cheese
Mix up the above ingredients in a big bowl.
The dressing uses equal parts:
- lemon juice
- olive oil
- rice wine vinegar
- agave (or sugar)
You want a lot of dressing for this salad, so I would say, maybe 1 cup of each? I don’t know. Whatever looks right. If it’s too much, stop pouring it on and save it for a green salad. If it feels dry, add more. Salt to taste.
You can prepare this in advance – in my opinion it tastes even better after marinating a bit. It’s good straight out of the fridge or room temperature. I think I could eat this every day. Perfect with chicken, or on it’s own.