Ingredients

The following ingredients have 4 Servings
  • 1/2 cup olive oil
  • Juice of 1 lemon
  • 2 tablespoons red wine vinegar
  • 1 tablespoon agave syrup (or honey)
  • 1/2 tablespoon Dijon mustard
  • 1 teaspoon oregano (dry)
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh black pepper
  • 2 cups cooked quinoa
  • 2 cups spinach (chopped then measured)
  • 15 ounce can of chickpeas (drained and rinsed)
  • 2 cups Persian cucumber (sliced and quartered)
  • 1 cup grape tomatoes (halved)
  • 3/4 cup red onion (chopped)
  • 20 green olives (thinly sliced)
  • 1 tablespoon fresh parsley (chopped)

Instruction

  • In a small bowl whisk together the olive oil, lemon, red wine vinegar, Dijon mustard, agave syrup (or honey), oregano, salt, and pepper.
  • In a large bowl or serving plate add the cooked quinoa, spinach, chickpeas, cucumbers, tomatoes, olives, onions, and parsley. Pour the dressing on top and toss to combine. Add additional salt and pepper to taste.