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Greek-style Quinoa Salad

Source of Recipe

Wendy Barker


Recipe Introduction

Makes 2 servings

List of Ingredients

1-14 oz can chick peas, drained
1 red pepper, chopped
1/2 cup English cucumber, chopped
1/2 cup pitted black olives, sliced
1/3 cup red onion, chopped
1/3 cup fresh parsley, chopped
1/4 cup soy feta cheese, crumbled
1/2 cup cooked quinoa
DRESSING -
1/2 cup olive or canola oil
2 tbsp lemon juice
1/4 cup dried oregano
1 tsp - salt & freshly ground pepper


Recipe

In a large bowl; combine chick peas, pepper, cucumber,
olives, onion, parsley, soy cheese and quinoa.

In a small bowl; combine oil, lemon juice, oregano, salt and pepper.

Pour dressing over quinoa mixture, blending well.

Refrigerate for several hours allowing quinoa to absorb flavours.

Serve at room temperature.