Ingredients

The following ingredients have 4 Servings
  • 2 cups cooked quinoa (white or mixed color)
  • 1 cup cooked chickpeas
  • 1/2 cup diced red bell pepper
  • 1/2 cup cubed cucumber
  • 1/2 cup halved cherry tomatoes
  • 1/2 cup chopped onions
  • 1/2 cup pitted Kalamata olives (whole or sliced)
  • 2 tablespoons chopped parsley
  • 2 ounces Feta cheese (55 g)
  • 1/4 cup toasted pine nuts
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly cracked black pepper

Instruction

  • Place quinoa, chickpeas, red bell pepper, cucumber, cherry tomatoes, onions, kalamata olives, and parsley in a large mixing bowl.
  • Stir together olive oil, balsamic vinegar, lemon juice, salt, and black pepper in a small bowl to make the dressing.
  • Pour the dressing over the salad and toss to coat nicely.
  • Refrigerate the salad for 1-2 hours before serving.
  • Top the salad with crumbled feta cheese and toasted pine nuts just before serving.