Greek Quinoa Salad with Lemon-Herb Dressing

Allergens

N/A (excluding feta cheese)

Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 English cucumber, chopped
• 1/4 red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted
• 1/4 cup crumbled feta cheese (optional) For the lemon
• herb dressing:
• 1/3 cup extra
• virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp honey
• 1 clove garlic, minced
• 1/4 tsp dried oregano
• Salt and pepper, to taste

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat and simmer for 15 minutes or until quinoa is cooked and the water has been absorbed. Remove from heat and let it cool.
2. In a large bowl, whisk together all ingredients for the lemon herb dressing.
3. Add the cooled quinoa, chickpeas, cherry tomatoes, cucumber, red onion, olives, and feta cheese (if using) to the bowl with the dressing. Toss well to combine.
4. Refrigerate for at least 30 minutes to allow flavors to meld. Serve cold.

Chef’s Insight

Adding feta cheese gives a burst of salty, creamy contrast to the zesty dressing, but you can easily omit it for a vegan option.

Notes

Choose fresh, organic ingredients for maximum health benefits.