Greek Quinoa Salad

TGIF, right? How can you say TGIF if you work weekends? I love to make this salad to take camping, on picnics or at the beginning of the week to take for lunches to work.

Ingredients (serving size 4 people) 

2 cups of uncooked quinoa, 1 cup of chickpeas, 1/2 cucumber (diced), 2 roma tomatoes (chopped), 1/3 cup of pitted kalamata olives, 1/2 cup of crumbled feta (omit if vegan), 1/4 cup of red onion minced, 1/2 cup of celery minced

Dressing: 3/4 cup of olive oil, 1 cup of red wine vinegar, 2 tsp of salt, 2 tsp of oregano, 2 tsp of dried basil, 1 tsp of pepper, 1 1/2 tsp of onion powder, 1 1/2 tsp of yellow mustard, 2 garlic cloves minced, 1 tbsp of honey (or maple syrup)


  1. Cook quinoa according to package directions, I like to use vegetable broth instead of water to add another depth of flavor
  2. While quinoa is cooking mix together dressing, adjust the amount of honey as needed to your taste preference
  3. Combine all the vegetables and chickpeas together in a bowl and add 1/4 cup of dressing, let sit for 10 minutes
  4. Once quinoa is cooled, add the dressed vegetables feta and 1/2 cup of dressing, mix thoroughly
  5. Let sit for at least one hour in the fridge before consumption

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