*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:
  1. 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)
  2. 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.
  3. 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.
  4. Serve immediately, or cover and refrigerate for up to 3 days.