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.