AuthorgoodnesswithgIngredients
2 cups cooked quinoa
1 can chickpeas, drained and rinsed
½ large English cucumber, diced
1 large red pepper, diced
½ red onion, finely diced
½ cup crumbled feta (I subbed for dairy-free feta)
⅓ cup sundried tomatoes, roughly chopped
½ cup Kalamata olives, sliced
½ cup fresh basil, chopped
Vinaigrette
2 tbsp lemon juice (about 1 lemon)
2 tbsp red wine vinegar
¼ cup extra virgin olive oil
1 tsp garlic powder
½ tsp dried oregano
salt & pepper to taste
Directions
1
Add all of your salad ingredients to a medium-sized bowl.
2
In a small bowl, whisk together vinaigrette ingredients. Adjust seasoning to taste.
3
Pour vinaigrette over salad, and mix to coat completely.
4
Store leftovers in an air-tight container in the fridge.
Serve, and enjoy!
Ingredients
Ingredients
2 cups cooked quinoa
1 can chickpeas, drained and rinsed
½ large English cucumber, diced
1 large red pepper, diced
½ red onion, finely diced
½ cup crumbled feta (I subbed for dairy-free feta)
⅓ cup sundried tomatoes, roughly chopped
½ cup Kalamata olives, sliced
½ cup fresh basil, chopped
Vinaigrette
2 tbsp lemon juice (about 1 lemon)
2 tbsp red wine vinegar
¼ cup extra virgin olive oil
1 tsp garlic powder
½ tsp dried oregano
salt & pepper to taste
Directions
Directions
1
Add all of your salad ingredients to a medium-sized bowl.
2
In a small bowl, whisk together vinaigrette ingredients. Adjust seasoning to taste.
3
Pour vinaigrette over salad, and mix to coat completely.
4
Store leftovers in an air-tight container in the fridge.
Serve, and enjoy!
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