Savoury quinoa salads are one of my favourite cooked salads. They are easy to prepare and make a great side dish or ready-made meal. Once you have mastered preparing quinoa following this link you will soon start whipping up your own creations in no time.
Cook the quinoa. Follow my basic quinoa recipe from the directions in the link above.
Place a frying pan on the stove over med-high heat and drizzle in 2 tbsp of grapeseed oil.
Dice the onion and sauté in the pan. Coat in oil and watch the onions sweat out (approx. 5 minutes). Reduce to a low setting and leave it caramelize. Return occasionally to stir and add water for moisture and to avoid having them dry out or burn.
Prepare the brussel sprouts by trimming any discoloured outer leaves and blanch for approx. 5minutes. Remove from boiling water to the ice cold water to stop the cooking process. Drain any excess water and cut into halves. Add to caramelized onions and warm through.
Chop olives, cilantro and feta.
Combine with brussel sprouts and add salt and pepper to taste. Note that olives and feta already contain a plentiful amount of salt.
Once the quinoa is light and fluffy mix all ingredients and dig in.
Whatever isn’t devoured immediately can be stored and refrigerated for a quick delicious snack over the next few days.
Substitutes brussel sprouts with cauliflower, broccoli, artichoke, etc.
Add: Anything you deem fit!
For example: fried eggs, scrambled eggs, a homemade vinaigrette or a simple drizzle of olive oil and balsamic vinegar on top goes a long way.