Mediterranean is one of my favorite flavor profiles – salty, tangy and fresh. This recipe is all of that.
Greek Quinoa Salad
Discovered and adapted to our taste from here
- 1 c cooked quinoa, cooled
- 1/4 c lemon juice
- 1/4 c olive oil
- Salt and pepper to taste
- Crumbled feta cheese
- 2 c chopped baby spinach
- 1 15-oz can chickpeas, rinsed and drained
- 8 miniature red, yellow, and/or orange bell peppers
- 1.5 c sliced or chopped cucumber
- 1/2 c pitted Kalamata olives
- 1/4 c sliced red or sweet yellow onion
- Grilled or roasted chicken (if desired)
Whisk lemon juice and olive oil together to make dressing. Season with salt and pepper. In a medium bowl combine the cooled quinoa and half of the dressing. Spread spinach on a platter. Spoon quinoa mixture over top. Arrange chickpeas, bell peppers, cucumber, and olives on platter. Drizzle remaining dressing over all and sprinkle with onion. Top with chicken, if you like.