I love quinoa. To me, it’s like rice but better. In addition to being healthier (quinoa is a complete protein containing all eight essential amino acids), quinoa is also more versatile, being just as delicious cold as it is hot.
This quinoa salad is loosely inspired by a traditional dish from Naples called Zucchini A Scapece, which my grandfather made over and over every summer by frying zucchini from his garden, then dousing it in red wine vinegar, fresh mint and raw garlic. (I have a healthy version of this recipe that I’ll be sharing soon.)
This is a really fresh, clean, and light salad. This amount serves two as a side.
This salad was so delicious. The only thing missing was olives. It seriously needed some fabulous pitted olives. The salty brininess would have completed the dish. Unfortch, I was out of olives. Including dressing, this salad comes in at only 424 calories, so in addition to being super easy and tasting great, it is guiltless. (I’d say serves two as a side or starter, one as an entree.)
I topped it off with my homemade Light White Balsamic Vinaigrette and a generous grinding of Trader Joe’s Flower Pepper (black peppercorns and dried flowers– so different and yummy).