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Quinoa and Veggie Panzanella Salad

Yields10 Servings

Quinoa and Veggie Panzanella Salad

 1 cup quinoa, cooked according to package directions
 4 cups sourdough bread, cubed
 2 tbsp avocado or olive oil
 salt and pepper, to taste
 2 small shallots, halved and thinly sliced
 1 cucumber, halved and thinly sliced
 1 yellow squash, halved and thinly sliced
 2 cups tomatoes, chopped
 1 bell pepper (any color), chopped
 1 cup kalamata olives, pitted and halved
 1 cup crumbled feta cheese (choose sheep or goat-milk cheese to make dairy-free)
 ¼ cup fresh basil leaves
 4 cups mixed greens, optional
 2 garlic cloves, minced
 2 lemons, juiced
 ¼ cup olive oil
 1 tsp honey
 1 tbsp Dijon mustard
 salt and pepper, to taste

Prepare quinoa according to package directions. Set aside to cool.


Preheat broiler to low. Spread bread cubes on a baking sheet and drizzle with oil. Sprinkle with salt and pepper, to taste. Toss cubes to coat. Place in oven to toast the bread, checking and stirring every 1-2 minutes. Depending on your oven, they should be toasted and golden brown within 5-6 minutes.


In a large mixing bowl, combine shallots, cucumber, yellow squash, tomatoes, pepper, olives and feta. Toss to combine.


To make dressing, combine all ingredients and shake or whisk vigorously.


When quinoa and bread are done and cooled slightly, add to mixing bowl along with the dressing and toss again. Garnish with fresh basil leaves. If desired, serve over salad greens. Enjoy!

Nutrition Facts

Servings 0