1 cup canned garbanzo beans (chickpeas), rinsed and drained
1 cup baby spinach leaves, chopped
1 medium red bell pepper, chopped
1/2 cup sliced black olives
1 english cucumber, peeled and diced
1/2 cup sliced red onion
1 avocado, peeled, pitted, and diced
CREAMY GREEK DRESSING:
1 TBSP freshly squeezed lemon juice
1 TBSP red wine vinegar
1/2 cup olive oil
1/2 cup plain yogurt
1 cup crumbled feta cheese
1 medium garlic clove, minced
1/2 tsp kosher salt
1/2 tsp freshly ground pepper
DIRECTIONS
MAKE THE QUINOA: Rinse the quinoa thoroughly in a mesh strainer under cold water. Add the rinsed quinoa, 1/2 tsp salt, and the 2 cups of water to a medium saucepan and bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, until quinoa is tender and water is absorbed, about 20 minutes. Take off the heat and set aside to cool a bit.
MAKE THE DRESSING: Add all the dressing ingredients to a bowl and mix vigorously until thoroughly combined.
ASSEMBLE: Add the cooked quinoa and remaining ingredients into a large bowl and gently toss to combine. Season with salt and pepper to taste, serve drizzled with a little dressing and remaining dressing served on the side.
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