Mediterranean Quinoa Salad

A hearty, meal-sized salad packed with protein from quinoa and chickpeas.

Ingredients

• 1.5 cups dry quinoa, cooked and cooled
• 1 can (15 oz) chickpeas, rinsed
• 1 English cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely diced
• 1/2 cup Kalamata olives, halved
• 3 oz feta cheese, crumbled
• 1/4 cup fresh mint, chopped
• 1/4 cup fresh parsley, chopped
• Dressing: 4 tbsp olive oil, 3 tbsp lemon juice, 1 clove garlic, 1 tsp dried oregano, salt and pepper

Directions

1. Cook quinoa according to package directions. Spread on a baking sheet to cool quickly.
2. Combine cooled quinoa with all vegetables, olives, and herbs in a large bowl.
3. Whisk dressing ingredients together.
4. Pour dressing over salad and toss well.
5. Fold in feta gently. Taste and adjust seasoning.
6. Refrigerate at least 30 minutes before serving.

Notes

This salad is better the next day as quinoa absorbs the dressing. Make Sunday for weekday lunches.