Mediterranean Energy Boost Salad

Allergens

N/A

Ingredients

• 1 cup quinoa, uncooked
• 2 cups water
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 cup Kalamata olives, pitted
• 1/4 cup red onion, finely chopped
• 1/4 cup parsley, chopped
• 1 lemon, juiced
• 3 tablespoons olive oil
• Salt and pepper, to taste

Instructions

1. In a medium saucepan, bring the quinoa and water to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked through. Remove from heat and let it stand for 5 minutes. Fluff with a fork. In a large bowl, combine cooked quinoa, chickpeas, cherry tomatoes, cucumber, olives, red onion, and parsley. Toss to mix well. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Pour the dressing over the salad and toss to coat evenly.

Chef’s Insight

The combination of quinoa and chickpeas makes this dish a high-protein powerhouse, perfect for fueling your day with energy and vitality.

Notes

This dish is high in fiber and protein, making it a satisfying and healthy choice for any meal of the day.