- 1 cup cooked quinoa
- 1/2 cup cucumber, diced
- 1/2 cup grape or cherry tomatoes, halved
- 1/2 cup black or green olives, halved
- 1/2 cup chickpeas, rinsed
- 4 oz feta cheese, cubed
- 1/4 cup fresh parsley, chopped
Lemon Garlic Dressing
- 4 tbsp BertolliⓇ Olive Oil
- 1 tsp grainy mustard
- 2 garlic cloves, chopped
- 2 tbsp fresh lemon juice
- salt and pepper to taste
Assemble salad with quinoa on bottom and veggies on top.
Add all dressing ingredients into a jar with a tight fitting lid. Shake well and pour over salad.
Add salt and pepper to taste. Serve immediately.
If making ahead for meal prep do not add dressing. Dress right before serving.
Calories: 215kcal | Carbohydrates: 13g | Protein: 5g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 401mg | Potassium: 160mg | Fiber: 2g | Sugar: 2g | Vitamin A: 395IU | Vitamin C: 8.9mg | Calcium: 116mg | Iron: 1.3mg