Ingredients
Salad Ingredients
- 1 bag Success Boil-In-Bag Tri-Color Quinoa, or 1 heaping cup of cooked quinoa
- 1 can chickpeas, drained & rinsed
- 1/2 English cucumber, chopped
- 1/2 cup crumbled feta cheese
- 1/3 cup chopped pistachios
- 1/4 cup finely diced red onion
- 1/4 cup finely chopped fresh mint
- 1/4 cup finely chopped fresh parsley
Lemon Vinaigrette
- 1/4 cup extra virgin olive oil
- 1 lemon, juiced
- 2 tsp pure maple syrup
- 2 tsp dijon mustard
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the Quinoa: Prepare the Success Boil-In-Bag Tri-Color Quinoa according to the package directions. Once cooked, set aside and chill in the fridge or freezer to cool completely before combining with other ingredients.
- Make the Lemon Vinaigrette: In a small jar or mixing bowl, combine the extra virgin olive oil, fresh lemon juice, pure maple syrup, and dijon mustard. Whisk or shake thoroughly to emulsify. Season with salt and black pepper to taste.
- Combine Salad Ingredients: In a large mixing bowl, add the chilled cooked quinoa, drained chickpeas, chopped cucumber, crumbled feta cheese, chopped pistachios, diced red onion, fresh mint, and fresh parsley. Pour the prepared lemon vinaigrette over the salad.
- Toss and Chill: Toss all the ingredients gently until evenly combined and coated with the vinaigrette. For best flavor, refrigerate the salad for at least 30 minutes before serving.
- Serve: Serve the quinoa salad chilled as a nutritious and flavorful meal or side dish. Enjoy!
Notes
- Chilling the quinoa and salad before serving enhances the flavors and texture.
- If desired, substitute pistachios with walnuts or almonds for a different crunch.
- Use fresh herbs for the best aroma and taste.
- Maple syrup adds a slight sweetness balancing the tart lemon, but you can adjust to taste.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
