Ingredients
Salad Ingredients
- 1 bag Success Boil-In-Bag Tri-Color Quinoa, or 1 heaping cup 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 Quinoa: Prepare the Success Boil-In-Bag Tri-Color Quinoa according to the package instructions. Once cooked, set it aside to cool and preferably chill it in the fridge or freezer before using to enhance the salad’s texture.
- Make Lemon Vinaigrette: In a small jar or mixing bowl, combine the extra virgin olive oil, freshly squeezed lemon juice, pure maple syrup, and Dijon mustard. Mix thoroughly until emulsified. Season with salt and black pepper to taste.
- Combine Salad Ingredients: In a large mixing bowl, add the cooked and chilled quinoa, drained chickpeas, chopped cucumber, crumbled feta, chopped pistachios, diced red onion, fresh mint, and fresh parsley. Pour the prepared lemon vinaigrette on top.
- Toss and Serve: Gently toss all the ingredients together until evenly coated. For best flavor, chill the salad for about 30 minutes before serving. Enjoy this refreshing and healthy salad as a light meal or side dish.
Notes
- Chilling the quinoa before mixing helps keep the salad refreshing and enhances flavors.
- You can substitute feta with a vegan cheese for a dairy-free option.
- This salad stores well in the refrigerator for up to 2 days.
- Add more herbs or pistachios for extra flavor and crunch.
- Feel free to adjust the amount of lemon juice and maple syrup to suit your taste preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
- Diet: Vegetarian
