Mediterranean Quinoa Salad
This salad is perfect as a side or a meal! Fresh, bright and filling, this may become one of your favorites!
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Servings: 6 -8
Ingredients
For the Salad:
- 1 cup uncooked quinoa rinsed and drained
- 2 cups water
- 1 cup baby arugula
- 1 large cucumber seeded and finely-diced
- 1 cup cherry tomatoes quartered
- 1 15 oz can chickpeas
- 1/3 cup Olive Oil Marketplace Kalamata olives pitted
- 1/2 cup crumbled feta cheese
- 14/ cup red onion finely diced
- 1/4 cup finely-chopped fresh parsley
For the Dressing:
- 1 garlic clove minced
- 1/4 cup Olive Oil Marketplace EVOO
- 3 tablespoons Olive Oil Marketplace Traditional Aged Balsamic vinegar
- Juice of half a lemon
- Sea salt and fresh ground pepper to taste
Instructions
For the Salad:
- Cook quinoa in a medium saucepan with 2 cups water, and cook according to package instructions until al dente.
- Remove from heat, and drain off any extra water. Let quinoa cool for at least 10 minutes.
- Transfer quinoa to a large mixing bowl, and add in remaining ingredients, including the dressing.
- Toss until combined.
For the Dressing:
- Whisk all ingredients together.