- Prep Time: 15 mins
- Total Time: 25 mins
Ingredients
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Ingredients for the salad:
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1 cup Anthony’s Goods Organic White Quinoa
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2 cups water
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1 15-oz can chickpeas, drained and rinsed
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2 cups cherry tomatoes, sliced
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½ red onion, sliced
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1 cup cucumber, sliced
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½ cup Kalamata olives, pitted and halved
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½ cup feta cheese, crumbled
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Fresh mint, to garnish
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Ingredients for the dressing:
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½ cup olive oil
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¼ cup balsamic vinegar
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½ tsp dried oregano
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½ tsp dried parsley
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1 tsp salt
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2 cloves garlic, minced
Instructions
Dreaming of a Mediterranean vacation? This salad is the next best thing. Packed with fresh ingredients and dressed with an herbal olive oil and balsamic dressing, it’s just the perfect lunch for a sunny spring day.1. To cook the quinoa, add the raw quinoa and water to a saucepan and bring to a boil. Let it simmer until all of the water is absorbed (about 15 minutes). Set aside to cool.
2. Meanwhile, prepare the other ingredients and add them to a large bowl.
3. In a medium bowl, add all of the dressing ingredients and whisk to combine.
4. Add the cooled quinoa to the salad bowl and mix to combine. Toss with the dressing and serve!
