Quinoa Chickpea Salad - VegWithMandy.com
Serves 3
In medium stock pot, boil x 15 min:
- 2/3c. Quinoa, cooked in 1.5c. veg. broth*
Meanwhile, place in large bowl:
- ~1/4c. Kalamata olives, halved
- ~1/4 c. artichoke hearts, cut smaller, if needed
- 1/2 c. small red/purple onion, diced
- ~10 cherry tomatoes, halved
- 15 oz chickpeas, rinsed/drained.
Add cooked quinoa (first draining any excess liquid).
Pour over Italian Dressing (below).
Stir, and allow flavors to meld several hours.
Italian Dressing
- 1/4 c. Olive oil (see note)
- 2 Tbsp red wine vinegar
- 1 Tbsp lemon juice
- 2 Tbsp parsley, dried
- ¼ -½ tsp salt (omit if on low sodium diet)
- 1 clove garlic, minced
- ¼ tsp oregano
Notes: If you're on a low sodium diet, cook quinoa in water.
To reduce oil content - replace half of the oil with half of a vine ripened tomato.
If you follow a gluten free diet, make sure the veg broth contains not added gluten sources.
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