[cooked-sharing]
1 cup uncooked quinoa
2 cups water
2 cups cucumber, peeled and diced
1 cup cherry tomatoes, quartered
⅓ cup crumbled feta (omit if vegan)
1 (15-oz) can chickpeas, rinsed and drained
1 bunch dill, rinsed and chopped finely
Lemon Vinaigrette
¼ cup lemon juice
3-4 tbsp extra virgin olive oil
Salt & pepper, to taste
1
Rinse quinoa and cook according to package instructions.
2
Once cooled, add quinoa to a large bowl.
3
Mix in all ingredients for the salad.
4
In a small bowl, whisk together the lemon vinaigrette ingredients and taste before pouring. Adjust to your liking, adding more lemon or salt and pepper. Pour over quinoa salad, tossing gently. Enjoy!
CategoryChild-Friendly, Dairy-free/Soy-free, Dietary Lifestyle, Entrées, Salads, Side dishes, Vegan, Vegetarian
Ingredients
1 cup uncooked quinoa
2 cups water
2 cups cucumber, peeled and diced
1 cup cherry tomatoes, quartered
⅓ cup crumbled feta (omit if vegan)
1 (15-oz) can chickpeas, rinsed and drained
1 bunch dill, rinsed and chopped finely
Lemon Vinaigrette
¼ cup lemon juice
3-4 tbsp extra virgin olive oil
Salt & pepper, to taste
Directions
1
Rinse quinoa and cook according to package instructions.
2
Once cooled, add quinoa to a large bowl.
3
Mix in all ingredients for the salad.
4
In a small bowl, whisk together the lemon vinaigrette ingredients and taste before pouring. Adjust to your liking, adding more lemon or salt and pepper. Pour over quinoa salad, tossing gently. Enjoy!
34 tbsp evvo???
Haha oops! I wrote 3-4 tbsp but the website creator I use doesn’t seem to like the dash symbol! I’ll correct that now… thanks for pointing it out to me!