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Mediterranean Quinoa Salad
Instructions
-
COOK quinoa according to package directions. Cool to room temperature. Fluff with fork.
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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.
Yields:
Yields: 12 (1/2 cup) servings
Prep Time:
Prep Time: 20 min
Cook Time:
Cook Time: 20 Min
Ingredients
- 1 cup truRoots® Organic Sprouted Quinoa
- 1/3 cup extra virgin olive oil
- 2 tbsps. Santa Cruz Organic® Pure Lemon Juice
- 2 tsps. minced garlic
- 1 tsp. 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 tbsps. minced Italian parsley
Instructions
-
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.
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