The “Happy Wife” Quinoa Salad with Feta & Greek Dressing

As I sit here, strategically positioned in front of my oscillating fan, waging a personal war against this relentless heatwave, my thoughts drift pleasantly towards dinner. Tonight’s menu? A culinary masterpiece I, yours truly, conjured up this very morning: Quinoa Salad.

Now, before you start picturing me in a pristine chef’s hat, delicately drizzling balsamic glaze like some kind of gourmet artist, let me paint a slightly more… relatable picture. Think less Gordon Ramsay, and more me, in the kitchen, already sweating more than a marathon runner three miles in. The air is thick enough to cut with a (slightly dull) knife, and my hair is clinging to my forehead like a desperate vine.

But, fueled by the promise of a light, refreshing meal, I persevered. I decided a Quinoa Salad was the only logical answer to this oppressive heat.

And let me tell you, folks, I chopped. I chopped like a contestant on a reality cooking show, except instead of a panel of stern-faced judges, I had the judgmental gaze of my dog. She sat there, a furry, four-legged critic, occasionally whimpering because a rogue piece of cucumber hadn’t magically flown into her mouth.  I definitely had a moment where I considered just ordering pizza. But I pushed through!

Truthfully, though, I don’t mind. Quinoa has become my go-to weapon against the summer heat and the aforementioned “happy wife” equation. It’s the unsung hero of my kitchen, a tiny grain with a surprising punch. I often find myself making it during these sweltering months, and for a darn good reason.

For those who aren’t familiar (and let’s face it, 11 years ago, I wouldn’t have known what it was either), quinoa is a protein-rich grain (technically a seed, but let’s not get bogged down in details) that’s been a staple in many cultures for, well, centuries. It’s like the wise old sage of the grain world, patiently waiting for us modern folk to catch on. And catch on we have! Its popularity is exploding globally, and I’m here to tell you, that’s not just hype. This stuff is good for you.

Now, I’m no nutritionist (my qualifications peak at “computer technician”), but even I know quinoa is a nutritional powerhouse. We’re talking protein (essential for keeping you feeling full and, you know, actually building muscle), fiber (goodbye, mid-afternoon slump!), and a host of vitamins and minerals.

The best part? It’s incredibly versatile. This isn’t some fussy ingredient that requires hours of preparation. It’s simple, relatively quick to cook, and plays well with pretty much anything you throw at it. Need proof? Here is my favorite (and wife-approved) quinoa recipe that you can easily try at home, even when you’re clinging to a fan for dear life:

Classic Quinoa Salad with Feta & Greek Dressing

I encourage you to experiment and find your own perfect blend. But here’s the run down:

Ingredients:

• 4 cups cooked Quinoa, rinsed well
• 1 can (or 1 ½ cups cooked) Six Bean Mix, rinsed and drained
• 1 Large cucumber, seeded and chopped
• 2 medium red bell peppers, chopped
• ¾ cup chopped red onion
• 1 cup finely chopped flat-leaf celery
• 2 cups Feta cheese, crumbled
• 2 cups cherry tomatoes, halved
• ¼ cup olive oil
• 1 cup Greek Feta & Oregon Salad Dressing

Instructions:

1. Combine: In a large bowl, combine the cooked quinoa, six bean mix, cucumber, red bell peppers, red onion, and parsley.
2. Dress: Pour the olive oil and Greek Feta & Oregon Salad Dressing over the quinoa mixture.
3. Toss: Gently toss all ingredients together until well combined and the dressing coats everything evenly.
4. Add Feta & Tomatoes: Gently fold in the crumbled feta cheese and halved cherry tomatoes.
5. Chill (Optional): For best flavor, cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
6. Serve: Serve chilled or at room temperature.

Tips & Variations:

• Lemon Zest/Juice: Add the zest and a squeeze of juice from one lemon for extra brightness.
• Fresh Herbs: Mint, dill, or oregano would be great additions. Use about ¼ cup chopped.
• Spice: Add a pinch of red pepper flakes for a little heat.
• Make Ahead: This salad can be made a day ahead. The flavors actually improve with time. Add the feta and tomatoes just before serving to keep them fresh.
• Protein Boost: Add grilled chicken, shrimp, or tofu for a more substantial meal.

In conclusion, quinoa salad is the way to go, folks. It’s a culinary masterpiece that’s sure to please even the pickiest of eaters. Now, if you’ll excuse me, I’m going to go back to my fan and contemplate my next quinoa creation. After all, a happy wife… well, you know the rest.