I've been on a kick with this salad. It seems like every other night I crave this salad. It's just so easy and so good. If you're a meat eater, it would also be great topped with chicken or salmon!

What You Need For The Salad

1 cup quinoa

4 cups mixed greens chopped

1 cup sliced purple grapes

1/2 cucumber diced

1/4 cup diced purple onion

1 avocado diced

1/4 cup feta

1/4 cup salted roasted pepitas

What You Need For The Dressing

1/4 cup olive or avocado oil

1 tablespoon apple cider vinegar

1 teaspoon stone ground mustard

1 teaspoon honey

What To Do

Cook the quinoa

I prefer to toast the quinoa before cooking it. To do this, add a splash of olive oil to the pot over medium heat, then stir the 1/2 cup of washed quinoa into the pot. Stir it around over medium heat until it starts to brown slightly and you'll smell the nutty, toasty smell. It should only take a few minutes. All access water will evaporate, which will help the quinoa to cook evenly later.

Add the 1/2 cup water to the pot and wait for it to boil. Once it does, turn the heat to low and cover the pot for 15 minutes. Don't stir or open the pot until the 15 minutes are up. Once done, stir to make sure all water is absorbed. If it is, remove from heat and let the quinoa cool.

Prep the veggies

Chop the mixed greens into smaller, bite size pieces. Set aside.

Dice the cucumbers and purple onions into small pieces.

Cut the avocado into thin slices or squares, and set aside.

Then slice the grapes in half. I learned a little trick where you lay all grapes on the counter, and place a lid on top of the grapes. Then carefully slide the knife horizontally along the bottom edge of the lid to evenly slice all grapes in half. Verdict is still out if this is easier or faster than just slicing them one-by-one, but it's a fun little hack.

Mix the dressing

Last step is to mix the dressing. Mix all ingredients into a jar and shake. Top with salt and pepper to taste.

Mix the cooled quinoa and mixed greens into a big bowl. Then add the mixed chopped vegetables and grapes and toss with the dressing. Sprinkle the feta, sliced avocado and pepitas on top. Add some crushed black pepper, and you're good to go! Enjoy!