Mediterranean Quinoa Bowl Salad
Servings: 2
Ingredients
- 1 cup cooked quinoa
- ½ cup cooked chickpeas
- 7 kalamata olives
- ½ cup Cherry tomatoes, sliced into two halves
- 1 medium cucumber
- ½ red onion, chopped
- 2 tablespoons pine nuts, toasted
- A handful of chopped fresh parsley leaves
- A handful of chopped fresh coriander leaves
- 3 to 4 tablespoons extra virgin olive oil For the dressing
- 1 medium lemon, juiced For the dressing
- ½ teaspoon apple cider vinegar For the dressing
- ½ teaspoon dijon mustard For the dressing
- salt to taste For the dressing
- freshly ground black pepper to taste For the dressing
Instructions
- Cook the quinoa, and cool it for 30 minutes.
- Cook the chickpeas– you have three options: (1) cook frozen chickpeas for 5 minutes, (2) cook dried chickpeas from scratch (takes much longer), or (3) use canned chickpeas(no need to cook).
- Chop the vegetables: tomatoes, cucumbers, onion, parsley, and coriander leaves.
- Cut in half the olives.
- Lightly roast the pine nuts in a large frying pan with no oil.
- Make the dressing by mixing all the ingredients in a small mixing bowl.
- In a large bowl, combine the quinoa with all the vegetables.
- Pour the dressing and stir delicately to combine.
- Bon Appetite!