Mediterranean Quinoa & Chickpea Salad
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Ingredients
- 1 cup uncooked quinoa
- 2 cups water or broth
- 1 15-oz. can garbanzo beans (chickpeas)
- 1/2 cup red bell pepper, diced
- 1/8 cup red onion, finely chopped
- 1/2 cup English cucumber, diced
- 1/8 cup olives, sliced
- 2 oz. feta cheese, crumbled
- DRESSING INGREDIENTS:
- 2 teaspoons lemon juice + 4 drops YL lemon essential oil
- 1/2 tablespoon red wine vinegar
- 1/4 teaspoon garlic powder
- 1 tablespoon plain Greek yogurt
- Sea salt and black pepper, to taste
Instructions
- Bring the quinoa and liquid to a boil in a medium saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed (about 15 to 20 minutes). Fluff with a fork and let cool.
- Drain and rinse the chickpeas well.
- Place in a medium bowl with the cooked quinoa.
- Add the bell pepper, onion, cucumber and olives to the bowl with the chickpeas.
- Crumble the feta into the bowl over the salad.
- Whisk together all the ingredients for the dressing. Pour dressing over salad and toss well.
- Chill in the refrigerator for about an hour before serving for optimal flavor.
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