This is hands down one of my favorite salads to whip up for any gathering. I love every single ingredient that goes into it. The leftovers are even better the next day....if you're lucky enough to have any!
Ingredients
1 cup quinoa
2 cups vegetable broth
1 cup grape tomatoes, quartered
1/2 cup crumbled feta cheese
2 cups canned chickpeas (about one 540 ml can, drained and rinsed)
1/2 cup diced cucumber
1/2 cup diced green pepper
1/3 cup finely diced red onion
1/2 cup finely chopped fresh parsley
2 to 3 tbsp lemon juice (depending on how much you like lemon...I love it!)
1 tbsp olive oil
1.5 tsp souvlaki seasoning*
2 cloves garlic, minced
1/2 tsp salt
Fresh ground pepper, to taste
1/3 cup finely diced red onion
1/2 cup finely chopped fresh parsley
2 to 3 tbsp lemon juice (depending on how much you like lemon...I love it!)
1 tbsp olive oil
1.5 tsp souvlaki seasoning*
2 cloves garlic, minced
1/2 tsp salt
Fresh ground pepper, to taste
-In a medium sized saucepan, bring 2 cups vegetable broth to a boil. Add quinoa, cover and reduce to a low simmer. Cook until water is fully absorbed (about 20 minutes). Remove from heat and allow to fully cool.
-Meanwhile, combine tomatoes, feta, chickpeas, cucumbers, green peppers, onion and parsley. Add cooled quinoa and mix thoroughly.

-This can be served immediately, or for even better flavor, allow to rest for about 2 hours in the refrigerator for the flavors to really combine.
*I used Epicure souvlaki seasoning, but if you can't find this type of seasoning blend, using about 1 tsp dried oregano and 1 tsp finely chopped fresh mint will give you a similar flavor.
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