Loaded Greek Quinoa Salad
Servings 8
Ingredients
- 1 cup quinoa
- 1 3/4 cup water
- 2 tbsp cold pressed olive oil
- 1 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 large garlic clove, crushed
- 1 tsp dried oregano
- 1/4 tsp sea salt
- 1/2 tsp Dijon mustard
- 1/2 cup grape tomatoes, halved
- 1/2 cup cucumber, cubed
- 1/4 cup red onion, diced
- 1/4 cup Kalamata olives, sliced
- 1/4 cup sundried tomatoes, sliced
- 2 tbsp dried cranberries
- 1/4 cup fresh parsley, chopped
- 1 1/2 cups chickpeas (small can, 15oz)
Instructions
- Quinoa: Rinse and drain quinoa. Place in a pot with the water. Bring to a boil, lower to very low simmer. Cover and cook 12 minutes. Remove from heat and let stand covered while preparing the rest of the salad (at least 10 minutes)
- Dressing: Mix olive oil, lemon juice, vinegar, garlic, oregano, salt and mustard in bottom of a large bowl.
- Drain and rinse chickpeas.
- Chop tomatoes, cucumber, red onions, olives and sundried tomatoes and add to bowl. Add dried cranberries, chickpeas and parsley.
- When the quinoa is ready, add to bowl and toss all ingredients together. Place in fridge for at least one hour.
- This makes a complete meal or a smaller side dish. Great for pot lucks and summer BBQ's!
