Mustard Greens Salad with Quinoa, Feta, and Lemon Vinaigrette

By August 2, 2011Uncategorized

For the vinaigrette:

3 T olive oil
3 T white balsamic vinegar
Juice and grated peel of 1 medium lemon

1 t honey
1/4 t sea salt (taste and add more, if preferred)

A few fresh grinds of black pepper

Combine all ingredients in a small jar and shake. Makes enough for two recipes.

For the salad:

1/2 cup uncooked quinoa (wash first, then cook like rice – in 1 cup of salted, boiling water)

1 cup cooked garbanzo beans

4 cups loosely packed mustard greens, torn into bite-sized pieces

5-10 kalamata olives
3 pepperoncini, cut into slices

1 scallion, chopped
Chunks of feta cheese

In a large salad bowl, combine cooked quinoa, garbanzo beans and half of lemon vinaigrette. Add remaining ingredients and toss.



Author Terra

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