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Summer Quinoa Salad


  • Total Time: 5-25 min
  • Yield: serves 8

Ingredients

Scale
  • 4 Cups Cooked Quinoa
  • 1 Red Bell Pepper, diced
  • 1 Large Cucumber, diced
  • 2 Shallots, finely diced
  • 1 Can (14.5 oz.) Chickpeas
  • ½ Cup Crumbled Feta Cheese
  • ½ Cup Green Olives, cut in half
  • 3/4 Cup Chopped Parsley

FOR THE DRESSING:

  • ¼ Cup Olive oil
  • Juice of 1 lemon
  • 2 Tablespoons Rice Vinegar
  • 1 Tablespoon Dijon mustard
  • Salt and pepper to taste

Instructions

  1. Wash and dice all your vegetables (cucumber, bell pepper, and shallots).
  2. Rinse and drain the chickpeas.
  3. Cut the green olives in half and finely chop the parsley.
  4. Add all the ingredients to a large salad bowl.
  5. In a small bowl, add all the dressing ingredients.
  6. Mix well to combine everything.
  7. Pour the dressing over the salad, and mix to combine all the ingredients.
  8. You can serve it immediately or wait 1 hour for the flavors to develop.

What to Pair with this:

  • Prep Time: 5 minutes
  • Cook Time: None (if cooking the quinoa add 20 min)
  • Category: side dish

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