Ingredients

The following ingredients have 4 Servings
  • 1 cup dried quinoa
  • 15 ounce can chickpeas, (rinsed and drained)
  • 1 1/4 cup pitted Kalamata olives, (drained)
  • 1 large english cucumber, (cut into chunks)
  • 1 pint grape tomatoes, (halved)
  • 1 large bell pepper, (seeded and chopped)
  • 1/2 cup crumbled feta cheese
  • 1/3 cup fresh chopped mint leaves
  • 1/4 cup chopped red onion
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder ((or 2 minced garlic cloves))
  • Salt and pepper

Instruction

  • Set a medium sauce pot over medium heat. Add the quinoa and 2 cups water. Cover tightly and bring to a boil. Simmer for approximately 20 minutes or until the water is fully absorbed. Turn off the heat. Fluff the quinoa with a fork and set aside.
  • Meanwhile, chop all the vegetables. 
  • For the Vinaigrette: Pour all the ingredients in a jar. Add 1 teaspoon salt and 1/4 teaspoon cracked black pepper. Cover the jar and shake vigorously to mix.
  • Once the quinoa has had a few minutes to cool, pour it into a large salad bowl. Add the chickpeas, olives, and all freshly chopped produce. Pour the dressing over the salad and toss well to coat.
  • Serve immediately, or cover well and refrigerate until ready to serve.