Refreshing Quinoa Salad with cucumbers, chick peas, peppers, and fresh lemon garlic vinaigrette
Here's How to make it:
RECIPE:
INSTRUCTIONS:
Cook 1cup quinoa as directed, ration 1:2 (1 cup quinoa, 2 cups water)
make you dressing for the salad.
Once quinoa is cooked set aside. Cut cucumbers into bite size pieces, your red bell pepper, rinse and drain about 6 oz of black olives and cut into bit size pieces and 1 15 oz can of chickpea, dice 1 medium onion .
In a mixing bowl, add in your cooked quinoa, cucumber, red bell pepper, black olives, chickpeas, onions and feta, and add in 1/2 cup of the dressing, and salt if needed. Combine well and set in fridge for at least an hour, so the dressing can soak in all the flavors. Garnish with a little bit more freshly chopped flat leaf parsley
Enjoy!
RECIPE:
This recipe Serves about 4-6 people
INGREDIENTS
for the dressing follow the recipe for my lemon garlic and herb vinaigrette: Below: You will only need half of 1/2 of this for the salad. There will be extra, if needed.
Recipe for Dressing:
1/3 cup olive oil
1 lemon
about 1 cup of fresh flat leaf parsley
1 tbsp dried basil
2 garlic cloves of garlic
salt to taste
For the salad
1 cup cooked quinoa
2 Persian cucumbers
1 medium red onion
1 6 oz can of black olives or about 1 cup
1 red bell pepper
about 2/3 cup crumbled feta cheese
1 15 oz can chickpea