Over the years, I’ve become notorious for bringing something healthy to a potluck. Cookouts too. Anywhere when I have a chance to bring something to share, it’s going to be something healthy.
The reason is two-fold. First of all, I like healthy foods. I just do! They’re bright, colorful, and delicious. Second, when I bring something healthy to the party that I truly enjoy, I’ll be more likely to eat more of my healthy dish, and less of the calorie-laden dishes around it. And the chips. Man, I have a hard time with chips. Why are they so good?
My friend Melanie recently shared this dish, and I thought it would be a perfect share for the upcoming 4th of July holiday. I know many of you will be heading to picnics, cookouts, and other bashes celebrating our nation’s birthday. Take this dish with you. You’ll wow all the partygoers… I promise.
I made this salad last week and happily added it to my weekly food prep routine. I ended up adding about a cup of the salad to about 1 1/2 cups of arugula and added some sliced chicken breast for an amazing workday salad. It keeps well, and the flavors marinate as the week goes on. I’ll definitely be making this again + toting it to a friend’s house very soon! Thanks, Melanie!
Greek Potluck Quinoa Salad
1. Cook quinoa and let cool. I cooked mine in a rice cooker, and then stored it overnight in the refrigerator to cool.
2. Mix your salad dressing ingredients in a small bowl, and whisk until combined well. Set aside.
Per 1 cup serving:
CAL 191; FAT 10g; SAT FAT 1g; CARBS 24g; FIB 3g; SUG 5g; PROT 4g