The original recipe for this Avocado, Tomato & Feta Quinoa Salad is actually a salsa, and is described as “addicting” and “gone within 20 minutes” of being set out at a party. Although I tweaked it (barely), I have to say that I agree. The ingredient list is modest and the recipe is simple, but the combination is out of this world. The creamy, savory with-a-hint-of-sweet flavors work in such harmony with the freshness of the tomatoes and avocado and the salty edge of the feta. I can picture this being irresistible with chips, vegetable dippers, as a topping for an omelet or chicken, mixed into pasta…I mean, keep on listing possible mix-ins or bases, and I think you’ll be hard-pressed to find one that doesn’t work. It’s just a solid, tasty recipe – and I think you’d find it to be a refreshing addition to your July 4th menu, if you’re searching for that extra je ne sais quoi of the culinary variety.
Avocado, Tomato & Feta Quinoa Salad, adapted (minimally) from Happy Foody
Yield: 4 main dishes
The Ingredients
1 cup quinoa, cooked & cooled
2 plum tomatoes, chopped
1 california avocado, chopped
1/4 cup finely chopped red onion
1 clove garlic, minced
2-3 teaspoons fresh parsley
1 teaspoon dried oregano
1 tablespoon olive oil
1 tablespoon red wine vinegar
4 ounces feta cheese, coarsely crumbled
1 california avocado, chopped
1/4 cup finely chopped red onion
1 clove garlic, minced
2-3 teaspoons fresh parsley
1 teaspoon dried oregano
1 tablespoon olive oil
1 tablespoon red wine vinegar
4 ounces feta cheese, coarsely crumbled
The Method
Combine all of the ingredients except the salsa in a medium mixing bowl. Add in the quinoa and toss to combine. Cover and chill in the refrigerator for at least 15 minutes, preferably 1 hour or so to let the flavors come together.
Alternatively: keep it as a salsa by omitting the quinoa, and use it in any of the ways I mentioned above (or in any way your imagination can dream up)!
Although I don’t have any specific July 4th recipes planned for you, I would like to devote the next several entries to dishes that could easily be enjoyed over the holiday weekend. This salsa/quinoa salad is a great start. I also have an enticing container of homemade frozen yogurt firming up in my freezer this very minute (did you know July is National Ice Cream Month? Like I needed an excuse!), some sugar cookies in my archived recipes and my weekend baking plan, and maybe even an indulgent chocolate cake to really top it all off. And, just to redeem all of those desserts, I also have recipes for egg salad (lightened up), bruschetta…there’s no way I’ll be ambitious enough to post all of these by Monday, so maybe I’m just teasing you now, but be sure to check back here for some decidedly delicious, crowd-pleasing fare!
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Join Dine & Dish and Cookin’ Canuck for the California Avocado 4th of July Blast, sponsored by the California Avocado Commission.
Come join The Salad Social at TidyMom sponsored by The International Olive Council’s Add Some Life!
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Join Dine & Dish and Cookin’ Canuck for the California Avocado 4th of July Blast, sponsored by the California Avocado Commission.
Come join The Salad Social at TidyMom sponsored by The International Olive Council’s Add Some Life!
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