Mediterranean Quinoa Salad
12 (1/2 cup) servings
- 1 cup truRoots® Organic Sprouted Quinoa
- 1/3 cup extra virgin olive oil
- 2 tablespoons Santa Cruz Organic® Pure Lemon Juice
- 2 teaspoons minced garlic
- 1 teaspoon dried oregano leaves
- Salt and pepper to taste
- 1 (15 oz.) can chickpeas, rinsed and drained
- 1/2 cup diced red bell peppers
- 1/2 cup sliced green olives
- 1/2 cup diced red onion
- 1/2 cup crumbled feta cheese
- 2 tablespoons minced Italian parsley
- COOK quinoa according to package directions. Cool to room temperature. Fluff with fork.
- WHISK oil, lemon juice, garlic and oregano in large bowl. Season to taste with salt and pepper.
- ADD quinoa, chickpeas, peppers, olives, onion, cheese and parsley to bowl. Stir to combine. Chill 30 minutes to blend flavors.