Recipe Instructions:
Ingredients
For The Lemon Vinaigrette:
▢¼ cup olive oil
▢3 tablespoons lemon juice freshly squeezed
▢1 small clove of garlic minced
▢½ teaspoon dijon mustard
▢½ teaspoon kosher salt
▢¼ teaspoon black pepper
For The Salad:
▢3 cups cooked quinoa from 1 cup uncooked quinoa – white, red, tricolor quinoa would all work
▢1 cup cherry tomatoes cut in half
▢2 Persian cucumbers peeled and cut into small cubes
▢¾ cup Kalamata olives roughly chopped
▢1 can 15 oz. can of chickpeas, drained
▢½ red onion about ½ cups, chopped
▢½ cup feta cheese crumbled (optional)
▢1 cup Italian Parsley or 2 cups fresh arugula, washed and rinsed
Instructions
Make the vinaigrette. In a small mason jar, combine the olive oil, lemon juice, garlic, Dijon mustard, salt and pepper. Shake vigorously for 30 seconds to emulsify.
Dress the quinoa. Place the cooked quinoa in a large bowl and drizzle half of the lemon dressing on top. Stir to combine.
Add the prepared vegetables. Add the cherry tomatoes, cucumbers, Kalamata olives, chickpeas, and red onion. Toss together with the remaining dressing.
Finish with Feta and greens: Add in the crumbled feta cheese and Italian parsley (or arugula). Give it a gentle toss (so as not to wilt the greens), taste for seasoning and add in if necessary.
Serve warm, cold, or at room temperature.
