Quinoa Salad with Lemon, Vegan Feta, and Pine Nuts
1/4 C good quality extra virgin olive oil
Zest of one lemon (Cone #1)
2 tablespoons fresh lemon juice
1 1/2 tsp minced garlic (Cone #1)
2 tsp maple syrup
1 tsp fresh oregano or 1/2 tsp dried oregano
1/2 tsp fine sea salt, plus more as needed
1/8 tsp freshly ground pepper, plus more as needed
1 C uncooked quinoa
1/4 C pine nuts
1/2 C sliced cherry tomatoes
Handful of arugula,about 1/2 C
1/4 C golden raisins
3 Tbsp finely chopped pitted oil-cured black olives
3 Tbsp finely chopped red onion (quartered, Cone #3)
1/4 C thinly sliced fresh basil, (about 10 medium leaves)
1/4 C Vio life vegan feta cheese, crumbled
Whisk together the olive oil, lemon zest, lemon juice, garlic, maple syrup, oregano, fine sea salt and pepper in a small bowl. Set aside.
Cook quinoa according to package instructions. Remove from heat and let cool partially. Meanwhile, put the pine nuts in a dry small skillet over medium-low heat. Shake constantly until evenly toasted on all sides, about 5 minutes.
Transfer cooked quinoa to a medium bowl. Add the dressing and toss to coat. Let cool to room temperature, stirring occasionally. Add remaining ingredients. Adjust the seasonings with more kosher salt and pepper as necessary.
Serves 4(about 4 cups)
Do-Ahead: This dish can be made 6 to 8 hours ahead. Add arugula at the last minute. Cover and refrigerate. Bring to room temperature, taste, and adjust the seasonings before serving. Recipe by Sara & Mary