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–+ servings

Easy Greek Quinoa Salad, Garbanzo Beans with Feta Cheese

Print Recipe
Total Time 45 minutes
Course Salad, Side Dish
Servings 6 Servings

Ingredients
  

Lemon Dijon Vinaigrette:

  • 1/2 cup Extra-Virgin Olive Oil
  • 1/2 cup Lemon Juice - freshly squeezed
  • 2 tbsp. Champagne Vinegar or White Wine Vinegar
  • 2 Small Garlic Cloves - peeled and minced
  • 1 tsp. Dijon Mustard
  • 1 tsp. Kosher Salt
  • 1/2 tsp. Fresh Ground Black Pepper

For the Salad:

  • 6 cups Tri-Color Quinoa from 2 cups uncooked quinoa
  • 1 1/2 Cups Cherry Tomatoes - Multi-color if available
  • 1/2 cup Red Bell Pepper - cut into small dice
  • 2 cups English Cucumber - cut into small dice
  • 3/4 cup Pitted Kalamata Olives - roughly chopped
  • 1/2 cup Green Onions - white and green parts
  • 2 cans 15 oz. Chickpeas - drained
  • 1 cup Feta Cheese - crumbled
  • 1/2 cup Italian Parsley - roughly chopped
  • 1/2 cup Fresh Basil - roughly chopped
  • 1/4 cup Fresh Mint - roughly chopped
  • Red Pepper Flakes - to taste optional

Instructions
 

  • Start the vinaigrette. In a small bowl, combine the olive oil, lemon juice, champagne vinegar, garlic, Dijon mustard, salt, and pepper. With a whisk, stir the mixture until emulsified.
  • Place the cooked quinoa in a large mixing blow and drizzle with half of the dressing. Add the tomatoes, peppers, cucumbers, Kalamata olives, chickpeas, and green onions. Toss together with the remaining dressing.
  • To finish the salad, at the feta cheese and the herbs. Toss all together, taste for seasonings, and add more if desired. If desired, add a sprinkle of red pepper flakes and gently mix.
Keyword Easy Recipe
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