Recently I ate a delicious quinoa salad at Dutch’s in Rock Hill that I loved so much, I wanted to recreate it at home (if you haven’t been there yet, I highly suggest their out-of-this-world chicken wings!)  Like I mentioned, I opted for a quinoa salad, and it was the type of healthy meal that wasn’t boring or felt I was dreading to eat it, like I admittedly sometimes feel with salads. Packed with fresh veggies, a delicious shallot vinaigrette that I could drink straight, and a chicken cutlet, it’s extremely simple to make which makes it even more appealing.  In the summer, this grain bowl would be perfect with whatever fresh veggies you have from the garden or local farmer’s market. 

Use any vegetables that you enjoy most, but I went Mediterranean and added:

1/4 cup chopped olives

1 cup quinoa

1 cucumber chopped

½ cup crumbled feta cheese

¼ cup red onion diced

1 head iceberg lettuce chopped

Protein of your choice (optional)

Apple Cider Vinaigrette:

1 small shallot

1/3 cup extra virgin olive oil

¼ cup apple cider vinegar

2 teaspoons dijon mustard

2 teaspoons honey

Salt/pepper to taste 

1 tsp chopped fresh dill

1 tsp chopped fresh chives

Begin by cooking your quinoa according to the directions on the bag. Typically it is 2 parts liquid to 1 part quinoa. I enjoy cooking my quinoa in chicken stock to give it some additional flavor. Quinoa will absorb and taste like whatever liquid you add to it, which is why a great dressing is important! You’ll know the quinoa is done when it starts to burst slightly. Set aside your quinoa to cool. Using an immersion blender or regular blender, blend up your vinaigrette and place it to the side. Assemble this salad simply by placing some iceberg lettuce on the bottom, adding on the toppings of your choice, and the delicious dressing overtop. Enjoy!