Ingredients
Scale
- 1 cup dry quinoa
- 2 cups water
- 1/2 teaspoon salt
- 1 Tablespoon extra virgin olive oil
- 1, 15oz can chickpeas, drained and rinsed
- 1 cup chopped cucumbers
- 1 cup chopped tomatoes
- 1/2 cup chopped kalamata olives
- 1/4 cup sliced green onions
- 1/4 cup crumbled feta cheese
- For the Vinaigrette
- 3 Tablespoons freshly squeezed lime juice
- 2 Tablespoons extra virgin olive oil
- 1 teaspoon dijon mustard
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
Instructions
- In a medium saucepan, add quinoa, water, and salt
- Cook according to package directions or bring to a boil, turn down heat to simmer, simmer for 12 minutes, remove from heat and allow to rest for 15 minutes
- Add 1 Tablespoon olive oil to the quinoa and fluff with a fork, set aside until ready to use
- Preheat oven to 400°
- Place rinsed chickpeas on a small baking sheet and roast for 15 minutes (this is a dry roast)
- Remove from oven and set aside until ready to assemble salad
- Add all vinaigrette ingredients into a small jar and shake to combine
- In a serving bowl, add quinoa and assemble ingredients on the top – chickpeas, cucumbers, tomatoes, olives
- Sprinkle with green onions and feta cheese
- Drizzle with vinaigrette
- Prep Time: 15
- Cook Time: 45