MY GO-TO QUINOA SALAD

SERVES 4

I spend a lot of time on planes and in cars. It’s nice to pack something healthy to eat on the go, so I often turn to this salad. It’s hearty enough to fuel me up for whatever’s on the agenda, but it doesn’t get sad if it sits at room temperature for a while. You can use other vegetables in here, too—diced cucumbers are great, or sugar snap peas, or you could add some rinsed canned beans to make it even more robust. It’s also great topped with some room-temperature Seared Spiced Salmon (here) if you want a heartier lunch.

DRESSING

¼ cup extra-virgin olive oil

Juice of 1 lime

2 tablespoons plain Greek yogurt

1 tablespoon balsamic vinegar

1 tablespoon honey

1 teaspoon Dijon mustard

1 teaspoon light soy sauce

Kosher salt and freshly ground black pepper, to taste

SALAD

3 cups cooked quinoa

1 Hass avocado, pitted, peeled, and cubed

½ cup crumbled feta cheese

½ cup finely diced red bell pepper

1 cup cherry tomatoes, halved (or quartered if large)

¼ cup finely diced red onion

¼ cup finely chopped fresh cilantro leaves

MAKE THE DRESSING: In a lidded jar, combine the olive oil, lime juice, yogurt, vinegar, honey, mustard, soy sauce, and salt and pepper to taste. Cap the jar and shake vigorously to combine. (Alternatively, whisk the ingredients together in a medium bowl.)

ASSEMBLE THE SALAD: In a large bowl, combine the quinoa, avocado, feta, bell pepper, tomatoes, onion, and cilantro. Pour half the dressing over and toss gently to combine; add additional dressing to taste (extra dressing will keep, refrigerated, for 3 days). Season to taste with additional salt and pepper.