Greek Quinoa Salad

• servings: 6 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

1 cup uncooked quinoa

2 cups water

1 cup cucumber (chopped)

½ cup parsley (chopped)

⅓ cup red onion (chopped)

½ cup roasted and salted pistachios (chopped)

1 15 ounce can chickpeas (drained and rinsed)

2 lemons (juiced, about 5-6 Tablespoons)

¼ cup extra virgin olive oil

sea salt (to taste)

ground pepper (to taste)

½ cup crumbled feta cheese

Directions

Cook quinoa

Rinse and drain quinoa. Add quinoa and water to a small pot and bring the water to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes.

In a medium bowl, stir together cooked and cooled quinoa, cucumber, parsley, mint, red onion, pistachios, chickpeas, lemon juice, olive oil, salt, pepper and feta.

Top with avocado and/or chicken

Nutrition

• Serving Size: 1 /6 recipe
• Calories: 391 kcal
• Total Fat: 21 g
• Saturated Fat: 4 g
• Unsaturated Fat: 12 g
• Cholesterol: 11 mg
• Sodium: 274 mg
• Total Carbohydrate: 37 g
• Dietary Fiber: 7 g
• Total Sugars: 3 g
• Protein: 14 g