Quinoa Salad
Ingredients
For the Salad
- 1 cup quinoa
- 2 cups water
- 2 cups tomatoes halved
- 1 cup cucumber chopped
- ½ cup parsley chopped
- ½ cup mint chopped
- ⅓ cup red onion diced
- ½ cup pistachios chopped
- 1 can garbanzo beans drained and rinsed
- salt & pepper
- ½ cup feta, crumbled
- ½ cup kalmata olives, pitted chopped
For the Dressing
- ⅓ cup olive oil
- 2 lemons (about 5-6 tbsp) juiced
- ¼ tsp dijon mustard
Instructions
- Rinse and drain quinoa. Add quinoa and water to small pot and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes.
- In a bowl, mix together dressing (olive oil and lemon, salt and pepper).
- Add quinoa, tomatoes, cucumber, parsley, mint, red onion, pistachios, chickpeas, feta. Adjust seasoning.
- Can be served immediately or chill in refrigerator for a few hours before serving.
- Can be stored in the refrigerator for up to 5 days.
Notes
Recipe adapted from Jennifer Aniston Salad and Greek Quinoa Salad.