YES to FromTheLittleYellowKitchen for giving me a rad lunch option for this week!
Antipasto Quinoa Salad
Recipe & photo via FromTheLittleYellowKitchen
Ingredients
- 1 cup quinoa
- 1 15-oz. can garbanzo beans
- 1/4 cup salami, cut in squares or cubes
- 1/4 cup provolone or swiss cheese, cubed
- 1/2 cup grape tomatoes, halved
- 1/3 cup green olives, halved
- 1/3 cup green onions, sliced
- 1/4 cup celery, diced
- 1/4 cup red wine vinegar
- 1/3 cup olive oil
- 1 tablespoon honey
- Salt and pepper to taste
Directions
Bring quinoa and two cups of water to a boil then reduce the heat and simmer for about 10 minutes.
Meanwhile, for the dressing combine olive oil, red wine vinegar, honey, salt and pepper. Use an immersion blender or whisk to blend.
Once quinoa is cooled, add the beans, salami, cheese, tomatoes, olives, onions and celery.
Add the dressing and toss to combine.
