Quinoa Salad

• portions: 6 servings
• temps actif: 20 minutes
• temps total: 40 minutes

Ingrédients

3 cups cooked quinoa

1 recipe Roasted Tomatoes

2 cups arugula

1 cup sliced Persian cucumbers

1 cup mixed fresh basil and mint leaves

¾ cup crumbled feta cheese

¾ cup kalamata olives (pitted and sliced)

½ cup diced red onion

⅓ cup toasted pine nuts

1 recipe Italian Dressing (plus 2 additional garlic cloves, grated)

½ teaspoon sea salt

Freshly ground black pepper

Red pepper flakes

1 cup roasted chickpeas

Instructions

In a large bowl, combine the quinoa, roasted tomatoes, arugula, cucumbers, basil and mint, feta, olives, onion, and pine nuts.

Toss to combine, then drizzle with half the dressing and toss again. Sprinkle with the salt, pepper, and a few pinches of red pepper flakes and toss again. Season to taste, tossing with more dressing as desired. Top with the roasted chickpeas and serve.