*VIRAL RECIPE*
* Total Time under 30 Min*
*Healthy*
YEILDS: 6 serving(s) | PREP TIME: 10 MIN | COOK TIME: 10 MIN
INGREDIENTS:
FOR THE SALAD:
1 cup Tri-Color Quinoa, uncooked
1 15oz can chickpeas, drained & rinsed
1 English cucumber, chopped
1/2 cup crumbled feta cheese
1/2 cup chopped pistachios
1/4 cup finely diced red onion
1/4 cup finely chopped fresh mint
1/4 cup finely chopped fresh parsley
FOR THE DRESSING:
1/4 cup extra virgin olive oil
2 lemons, juiced
1 tablespoon lemon zest
2 tsp pure maple syrup
2 tsp dijon mustard
Salt & Black pepper to liking
DIRECTIONS:
- Cook Quinoa according to package directions & set aside to cool. (speed up the cooling process by placing cooked quinoa in the fridge while you make the dressing)
- Prepare lemon vinaigrette. Combine the olive oil, lemon juice, pure maple syrup, and dijon mustard in small jar or mixing bowl. Add salt and black pepper to taste.
- Once quinoa has cooled, assemble the salad. Combine cooked quinoa, chickpeas, cucumber, feta, pistachios, red onion, fresh mint, and fresh parsley into a large bowl. Pour the lemon vinaigrette on top & toss to combine.
- Serve immediately, or cover and refrigerate for up to 3 days.