Ingredients

The following ingredients have 4 Servings
  • 3 cups cooked quinoa
  • 1 1/2 cups garbanzo beans (drained and rinsed)
  • 1/2 medium red onion (diced)
  • 1 cup grape tomatoes (halved)
  • 1/2 cup artichoke hearts (quartered)
  • 1/2 cup roasted red pepper (diced)
  • 1/3 cup Kalamata Olives (sliced)
  • 1 cucumber (diced)
  • 1/4 cup dill (chopped fine)
  • feta cheese, for topping (optional; use traditional or vegan feta)
  • 1/3 cup olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon minced garlic
  • 1 teaspoon Mediterranean Seasoning
  • Salt and Pepper (to taste)
  • Optional: 1/4 cup crumbled feta (or vegan feta)

Instruction

  • In a large bowl, combine quinoa, garbanzo beans, red onion, grape tomatoes, artichoke hearts, roasted red pepper, olives, cucumber, and dill.
  • To make the dressing, combine olive oil, lemon juice, balsamic vinegar, garlic, Mediterranean seasoning, salt and pepper in a blender.
  • Process until smooth.
  • Toss dressing with salad. If desired, top with crumbled feta.
  • Serve chilled or at room temperature.