INGREDIENTS:

• Salad:
  • 1 english cucumber – chopped
  • 1 can drained garbanzo beans (chickpeas)
  • 1/2 cup crumbled feta cheese
  • 1/4 cup shelled pistachios
  • 2 cups chilled cooked Quinoa
  • 1/4 cup chopped basil or mint
  • 1/2 cup grape or cherry tomatoes
  • 1/2 cup diced red onion

• Dressing:
  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 2 cloves garlic
  • 1 lemon – squeezed
  • 1/2 tsp italian seasoning
  • pinch of kosher salt
  • pinch of black pepper

DIRECTIONS:

1. Make the quinoa according to the package instructions. Chill in the refrigerator. Note -this is a cold salad, I actually chilled mine over night and then added the rest of the ingredients.
2. Combine the olive oil, red wine vinegar, garlic, lemon juice, italian seasoning, salt and pepper into a mason jar and shake well. Set aside until ready to serve.
3. In a separate bowl, combine 2 cups of quinoa along with the cucumber, onion, tomatoes, chickpeas, pistachios, basil/mint, and feta. Drizzle dressing on top and serve.