I’ll be honest, I developed this recipe in a panic. I was about to host a barbeque and found myself with few too many side dishes to serve my guests. I immediately rummaged through my pantry and fridge and took out a bunch of stuff I thought would taste good together. It turns out, they did taste good together! I got so many compliments and still get requests to make this salad (what a mind f@&!)
This is a yummy, fresh, and COLORFUL salad perfect for your next BBQ or get-together. Gluten free and omit the feta cheese and you got yourself a vegan salad! The dressing is so versatile, you could probably whip it up on just about any salad you want!
Enjoy with good company, lots of sunshine, and a refreshing drink in hand!
My Go-To Quinoa Salad
Ingredients:
1 cup Quinoa
2 cups Water
1-28 oz can Chickpeas
1 large Tomato, diced
1 cucumber, diced
1/2 cup Feta cheese, diced
1 half Red Onion, diced
Salt & Pepper, to taste
For Dressing:
1/2 cup Olive Oil
Splash of Red Wine Vinegar
2 tablespoon chopped Parsley
Salt and Pepper, to taste
Step 1:
Heat 1 tablespoon of olive oil in medium pot over medium heat. Add quinoa and stir to coat and toast in olive oil for 1 minute. Add water, reduce heat to low, and cook quinoa, covered, for 15 minutes or until liquid has absorbed. Once cooked, transfer to serving dish and let cool.
Step 2:
Drain and rinse chickpeas. Add to cooked quinoa. Add tomato, cucumber, feta cheese, red onion, and salt and pepper to quinoa mixture. Stir well to combine.
Step 3:
In a small bowl, whisk together all ingredients for dressing. Pour over quinoa mixture and stir to combine.
Serves 6.
