1cupcooked quinoayou only need 1/2 cup of uncooked to create 1 cup of cooked
1tbsp.balsamic vinegar
1tbsp.olive oil
½tsp.salt
¼tsp.ground black pepper
Instructions
Mix rinsed and dried chickpeas, quartered cucumber, fresh parsley, fresh mint, crumbled feta cheese, diced red onion, chopped pistachios, and cooked and cooled quinoa. Set aside.
In a smaller, separate bowl, combine Balsamic vinegar, olive oil, salt, and ground black pepper and whisk well.
Drizzle light dressing over salad and mix together well.
Serve salad recipe immediately or cover and refrigerate in an airtight container until ready to serve.
Notes
Salad Variations
Chicken – In a pinch, premade Rotisserie chicken can be shredded and added.
Switch up the pistachios for sunflower seeds.
Dont like feta cheese? Try adding tangy and creamy goat cheese.
Fresh corn kernels and rinsed black beans are a welcome addition for color and flavor.
The dressing is tangy but slightly bland, so we like to add a little Tzatziki sauce or sour cream on the side to mix in. This gives the salad bowl a little bit of creaminess.