MJ’S Monday-Meals: Mediterranean Buddha Bowl Salad

I recently needed to come up with a dish-to-pass for a family gathering. Since most others were bringing some sort of pasta slathered in mayo, I figured it was up to me to come up with something a little healthier. And thus the Mediterranean Buddha Bowl Salad was invented.

Start with quinoa. I boiled two bags.

I let it cool in the refrigerator over night.

The next morning I added:
torn baby spinach

three chopped cucumbers

some chopped red onion

halved Kalamata olives

about 1/2  of a 12-oz jar of deli-sliced roasted red peppers

crumbled feta cheese

 

I tossed it all together with a roasted red pepper vinaigrette.

And it was very, very good. No leftovers good.