Greek Quinoa Salad Bowl with Lemon Herb Dressing

Allergens

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Ingredients

• 1/2 cup uncooked quinoa, rinsed 1 cup water 1/2 cup canned chickpeas, drained and rinsed 1 cup cherry tomatoes, halved 1 cucumber, chopped 1/2 cup Kalamata olives, pitted 1/4 cup red onion, thinly sliced 2 cups mixed fresh greens (spinach, arugula, or baby kale) Lemon Herb Dressing: + 1/3 cup extra
• virgin olive oil + 1/4 cup fresh lemon juice + 1 garlic clove, minced + 2 tablespoons chopped fresh dill + Salt and pepper, to taste

Instructions

1. In a saucepan, combine quinoa and water. Bring to a boil, reduce heat, cover, and cook until the quinoa is tender and has absorbed the water (about 15 minutes). Fluff with a fork and let cool. While the quinoa is cooking, prepare your vegetables and greens. In a small bowl, whisk together olive oil, lemon juice, garlic, dill, salt, and pepper to create the lemon herb dressing. In a large salad bowl, combine cooked and cooled quinoa, chickpeas, cherry tomatoes, cucumber, olives, red onion, and mixed greens. Pour the lemon herb dressing over the salad and toss until well combined.

Chef’s Insight

Experiment with different types of olives and herbs for a unique twist on this recipe.

Notes

For added protein, consider adding grilled chicken or tofu.