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Mediterranean Quinoa Salad with Feta & Chickpeas
Ingredients
  • subheading: For The Lemon Vinaigrette:
  • ¼ cup olive oil
  • 3 tablespoons lemon juice freshly squeezed
  • 1 small clove of garlic minced
  • ½ teaspoon dijon mustard
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • subheading: For The Salad:
  • 3 cups cooked quinoa from 1 cup uncooked quinoa - white, red, tricolor quinoa would all work
  • 1 cup cherry tomatoes cut in half
  • 2 Persian cucumbers peeled and cut into small cubes
  • ¾ cup Kalamata olives roughly chopped
  • 1 can 15 oz. can of chickpeas, drained
  • ½ red onion about ½ cups, chopped
  • ½ cup feta cheese crumbled (optional)
  • 1 cup Italian Parsley or 2 cups fresh arugula, washed and rinsed
Steps
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