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Mediterranean Quinoa Salad With Lemon Vinaigrette
Ingredients
- Salad
- ▢ 3 cups mixed greens
- ▢ 3 cups cooked quinoa, chilled
- ▢ 1 can chickpeas, rinsed and drained
- ▢ ½ English cucumber, diced
- ▢ 1 cup cherry or grape tomatoes, halved
- ▢ 1 cup shredded red/purple cabbage
- ▢ ½ red onion, diced (~½ cup)
- ▢ ¼ cup kalamata olives, pitted and sliced
- ▢ ¼ to ½ cup crumbled feta
- ▢ Optional minced herbs, basil, mint, parsley, cilantro
- Lemon Vinaigrette (makes ~½ cup)
- ▢ 4 tablespoons fresh lemon juice
- ▢ 3 tablespoons extra virgin olive oil
- ▢ 1 tablespoon rice vinegar
- ▢ 1½ teaspoons lemon zest
- ▢ 1 teaspoon Dijon mustard, or more to taste
- ▢ ¼ teaspoon salt, more to taste
- ▢ ¼ teaspoon ground black pepper
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