Greek Salad

By ccavaletti

Ingredients

• 1 c uncooked quinoa
• 2 c water
• 1/4 c red wine vinegar
• 1/2 tsp dried oregano
• 1/2 tsp garlic salt
• 1/4 c olive oil
• 1 (15.5 oz) can chickpeas, drained and rinsed
• 2 c chopped seedless cucumber
• 2 c chopped tomato
• 1 c chopped green bell pepper
• 1/2 c halved kalamata olives
• 1/2 c thinly sliced red onion
• 1 (5 oz) package fresh spring mix lettuces

Details

Servings 4

Preparation

Step 1

Place quinoa in a fine wire-mesh strainer and thoroughly rinse. Let drain.

In a medium saucepan, bring quinoa and 2 cups water to a boil over medium-high heat. Cover and reduce heat to low; cook for 15 minutes or until quinoa is tender. If some liquid remains in pan, uncover and cook on medium heat until it evaporates. Fluff with a fork, and cool completely.

In a small bowl, whisk together vinegar, oregano, and garlic salt. Add olive oil in a slow, steady stream, whisking constantly until smooth.

In a large bowl, combine quinoa, chickpeas, and next 5 ingredients.

Add dressing, and toss to coat. Divide salad greens among plates. Top with quinoa mixture.

From Cooking with Paula Deen on the internet.