Quinoa, spiralized zucchini, chickpeas and every salad vegetable in the drawer, dressed with lemon and olive oil and a lot of fresh oregano and parsley. Vegan, and it holds up in the fridge for three or four days without going limp.
Dress it while the quinoa is still warm. Warm grains take the lemon and oil right in; cold ones just wear it.
1 cup uncooked quinoa
2 cups water to cook the quinoa
1 box of spiralized zucchini, cooked and cooled
2 cups cucumber, peeled and diced
1 cup cherry tomatoes, quartered
1 bell pepper, chopped
1 red onion, chopped
1 cup olives, chopped
1 (15-oz) can chickpeas, rinsed and drained
2 tbsp fresh oregano, rinsed and chopped finely
2 tbsp fresh parsley, rinsed and chopped finely
Lemon Vinaigrette
¼ cup lemon juice
3-4 tbsp extra virgin olive oil
2 tbsp tahini
2 garlic cloves, minced
Salt & pepper, to taste
CategoryChild-Friendly, Dairy-free/Soy-free, Dietary Lifestyle, Entrées, Gluten-Free, Side dishes, Vegan, Vegetarian
Ingredients
1 cup uncooked quinoa
2 cups water to cook the quinoa
1 box of spiralized zucchini, cooked and cooled
2 cups cucumber, peeled and diced
1 cup cherry tomatoes, quartered
1 bell pepper, chopped
1 red onion, chopped
1 cup olives, chopped
1 (15-oz) can chickpeas, rinsed and drained
2 tbsp fresh oregano, rinsed and chopped finely
2 tbsp fresh parsley, rinsed and chopped finely
Lemon Vinaigrette
¼ cup lemon juice
3-4 tbsp extra virgin olive oil
2 tbsp tahini
2 garlic cloves, minced
Salt & pepper, to taste