1½cupsquinoa - cooked according to package directions (sub chicken stock for water, if desired)
1 15-ouncecan chickpeas - garbanzo beans, drained
⅓cupcherry or grape tomatoes - chopped
⅓cuppitted kalamata olives - sliced
⅓cupEnglish cucumber - diced
⅓cupred onion - diced
⅓cupcrumbled feta cheese
¼cupflat-leaf parsley - torn from stem
Vinaigrette
½cupavocado oil - or extra virgin olive oil
1tablespoonbalsamic vinegar
2garlic cloves - pressed
1tspdried dill
1teaspoondried thyme
kosher salt and freshly ground black pepper - to taste
Instructions
In a saucepan, cook the quinoa according to package directions. Cool completely.
Prep the vinaigrette by whisking the olive oil, balsamic vinegar, pressed garlic, dill and thyme. Season with salt and pepper, set aside (can also be made in advance).
Prep, drain and chop veggies.
To a large serving bowl, add the cooled quinoa, chickpeas, veggies, parsley, kalamata olives and feta cheese. Mix to combine.
Drizzle with the dressing and garnish with extra parsley and feta, if desired.
Notes
makes 8 servings as a side | makes 6 servings as a meal
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