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Mediterranean Quinoa Salad

Course: dinner, lunch, side

Ingredients

  • 1 cup cooked quinoa
  • 1/2 cup sundried tomatoes in oil drained
  • 1/4 cup cucumber chopped
  • 1/4 cup kalamata olives halved & pitted
  • 1/2 cup chick peas
  • 1/2 cup artichoke hearts chopped
  • 1/2 cup tomatoes chopped
  • 1/4 red onion chopped
  • 1/2 cup fresh chopped parsley
  • 1/4 cup feta cheese crumbled
  • olive oil
  • red wine vinegar
  • 1 garlic clove minced
  • 1 tsp dijon mustard
  • salt & pepper
  • dried oregano

Instructions

  • Take one cup of your cooked quinoa and place in a bowl. Add sundried tomatoes, cucumber, kalamata olives, chick peas, artichoke hearts, tomatoes, red onion, parsley and feta cheese.
  • Pouring in dressing and toss lightly. Taste for seasoning and if required add more dressing/salt/pepper to your liking.

Notes

To make dressing whisk together 1/4 cup olive oil, 1/8 cup red wine vinegar, pinch of dried oregano, pinch of salt & pepper, 1 garlic clove, 1 tsp dijon mustard.