This incredibly flavorful Mediterranean quinoa salad makes a great lunch! It can be made ahead of time and packed in small containers ready to take to school or work. It can also be served as a side dish for dinner along with baked fish or roasted chicken. Cook a large batch of Basic Chickpeas on the weekend to make this recipe!
Ingredients
Quinoa
1½
quinoa
rinsed
2¼ cups
water
1 pinches
sea salt
Salad
1 cans
chickpeas
rinsed and drained
1
English cucumbers
chopped
1
red bell peppers
diced
½ small
red onions
thinly sliced
½ cups
kalamata olives
sliced
½ cups
parsley
chopped
¼ cups
fresh dill
chopped
4 ounces
feta cheese
crumbled
Dressing
⅓ cups
lemon juice
⅓ cups
extra virgin olive oil
1 teaspoons
sea salt
