Ingredients
- 1 cup uncooked quinoa rinsed and drained
- 2 cups water
- 1 cup baby argula
- 1 large cucumber seeded and finely diced
- 1 cup cherry tomatoes quartered
- (1) 15 oz can chickpeas rinsed and drained
- 1/2 cup feta cheese crumbled
- 1/4 cup red onion finely diced
- 1/4 cup parsley freshly chopped
For the dressing:
- 1 clove of garlic minced
- 1/4 cup Balanced Extra Virgin Olive Oil
- 3 tbsp Aged Balsamic Vinegar
- juice of half a lemon
- sea salt to taste
- fresh ground pepper to taste
Other great flavors to try!
Instructions
- For the salad:
- Cook quinoa in a medium saucepan with 2 cups water, and cook according to package instructions until al dente. Remove from heat, and drain off any extra water. Let quinoa cool for at least 10 minutes.Transfer quinoa to a large mixing bowl, and add in remaining ingredients, including the vinaigrette. Toss until combined.
- For the dressing:
- Whisk all ingredients together and serve.