Celebrate in holiday colors with this fresh-tasting snowy green and white salad. This simple dish is drop-dead gorgeous AND a welcome break from heavier holiday standards! I love using a veggie chopper like the Vidalia Chopper for this, because it makes perfectly even squares for a really pretty salad!
1 cup white quinoa (uncooked)
2 cups water
2 large red bell peppers, finely chopped
1 large green bell pepper, finely chopped
1 medium white or yellow onion
1 cup very finely chopped green or red kale, any type, but chop super-finely, as you would an herb, or like parsley for tabbouleh
1 cucumber, finely chopped
crumbled feta cheese (omit to make vegan)
1/4 cup olive oil
2 garlic cloves
2 tablespoons lemon juice or white wine vinegar
1 1/2 tablespoons Dijon mustard
two pinches sea salt
freshly ground black pepper
1/2 avocado (if available)
1/2 seeded jalapeño (if desired)
Cook the quinoa in the two cups of water (I’m guessing you have a favorite method already; if not, here is a great page about how to cook quinoa.
Cool the quinoa for a few minutes at least (can be cooked ahead and refrigerated). Toss together with the other salad ingredients, except feta cheese.
Combine dressing ingredients in your blender and blend for a few seconds until smooth.
This can all be done up to 4 hours or so before eating; add the dressing, sprinkle with feta and stir to mix, 30-60 minutes before serving to let flavors combine.
Feel free to add your own touches to this salad – it’s a great base. Try:
Mexican style: add pepitas, tomato, avocado chunks, black beans and corn, and cumin.
Mediterranean style: add oregano, olives, and herbs de provence seasoning.
Superfood style: avocado, winter squash, diced beets, pumpkin seeds and arugula