QUINOA****Mediterranean Quinoa & Garbanzo Salad

By

02/09/15 - VG. Would make a good work lunch.

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  • 6

Ingredients

  • 1 cup cooked truRoots® Organic Quinoa or sprouted Quinoa
  • 1/4 cup extra virgin olive oil or flavoured olive oil
  • 2 tbsp. Lemon Juice
  • 2 tsp. minced garlic
  • 1 tsp. dried oregano leaves
  • Salt and pepper to taste
  • 1 (15 oz.) can chickpeas, rinsed and drained
  • 1/2 cup diced red bell peppers + jalapenos if you have them
  • 1/2 cup sliced green olives (20 small stuffed olives)
  • 1/2 cup diced red onion
  • 1/2 cup crumbled feta cheese (45 grams)
  • 2 tbsp. minced Italian parsley + other herbs of choice

Preparation

Step 1

COOK quinoa according to package directions. Cool to room temperature. Fluff with fork.

WHISK oil, lemon juice, garlic and oregano in large bowl. Season to taste with salt and pepper.

ADD quinoa, chickpeas, peppers, olives, onion, cheese and parsley to bowl. Stir to combine. Chill 30 minutes to blend flavors.

Serve over arugula/spinach blend for me and top with a few cubes of ripe avocado, if desired.

Nutrition Facts

6 Servings

Amount Per Serving
Calories 235.8
Total Fat 14.2 g
Saturated Fat 2.3 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 7.3 g
Cholesterol 3.8 mg
Sodium 537.6 mg
Potassium 36.3 mg
Total Carbohydrate 24.0 g
Dietary Fiber 6.0 g
Sugars 1.6 g
Protein 7.6 g

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