Summer Quinoa Salad

Yield: 4-6

Author: MA Satterfield

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Summer Quinoa Salad

Prep time: 20 MinCook time: 15 MinTotal time: 35 Min

Ingredients

• 1 cup tri color quinoa, measured uncooked
• 1/2 cup diced cucumber
• 1/2 cup diced bell pepper
• 1 shallot, diced
• 1/2 cup chickpeas, drained and rinsed
• 1/3 cup roasted pistachios, roughly chopped
• 1 cup shredded dino kale, stems removed
• 3/4 cup crumbled feta
• 1/3 cup fresh mint, roughly chopped
• 2 lemon wedges, squeezed for garnish
• Protein of choice, I prefer grilled or baked chicken
• Salt, to taste
• Pepper, to taste
• Drizzle of olive oil

Dressing

• 1/2 cup olive oil
• 1/3 cup red wine vinegar
• 2 tbsp tahini
• 1 tbsp honey
• 2 tsp greek seasoning, such as cavenders
• 2 garlic cloves, minced

Instructions

1. Cook the quinoa according to package instructions. Drizzle with olive oil and season with salt and pepper. Set aside to cool.
2. Prepare the dressing. In a bowl, combine 1/3 cup olive oil, 1/4 cup red wine vinegar, 2 tbsp tahini, 1 tbsp honey, 2 tsp greek seasoning, and 2 minced garlic cloves. Stir well to combine.
3. Prepare the salad. In a large bowl, combine cooked and cooled quinoa, cucumber, bell pepper, shallot, chickpeas, pistachios, kale, feta, mint, and protein. Drizzle with dressing to taste. Toss to combine. Finish with fresh lemon juice to taste and enjoy!
4. Store in the fridge and enjoy for up to 3 days.