Salad, Summer
1 c quinoa
2 15oz can chickpeas
1/2 red onion
2-3 med cucumber
1 bell pepper
feta\ Opt.
parsley
1/4 c. red wine vinegar
Vinaigrette:
1/2 c. olive oil
1/2-1 tsp. salt
1-2 Tb Greek Freak seasoning
squeeze of honey (optional)
1/2 tsp. dijon mustard (optional)
1. Cook quinoa and set aside to cool (1.75c water to 1 c. quinoa + 1/4 tsp. salt).
2. Pour red wine vinegar into a bowl and season with salt.
3. Dice red onion and add to vinegar to macerate for at least 5-10 minutes.
4. Drain chickpeas and mix with red onions and vinegar.
5. Dice cucumber and bell pepper and put in a large bowl.
6. Fluff quinoa and add to vegetables. Scoop onions and chickpeas from the vinegar and add them to quinoa and vegetables.
7. Make vinaigrette with remaining vinegar.
8. Toss everything with 3/4 of the vinaigrette, and taste for seasoning. Add optional ingredients (feta, parsley) and adjust seasoning.