We’ve created this Mediterranean salad with longevity in mind. Not only does it taste great, but it’s also loaded with nutrients and will keep in the fridge for a full week. 

EASY WEEKDAY MEDITERRANEAN SALAD

Ingredients:

1.5 cups quinoa, uncooked
1 can chickpeas
1 cucumber
3 tablespoons lemon juice
1/2 small red onion
1/3 cup pitted olives
1/4 cup parsley
1/4 cup olive oil
1-2 cloves garlic
1/4 cup pinenuts
1/2 tablespoon za’atar spice
Salt and pepper to taste

Directions:

Cook quinoa according to package directions. Once done cooking, let cool to room temperature.

Prepare vegetables. Cut the cucumber in half lengthwise, then into slices. Juice the lemon. Chop the red onion finely. Cut olives in half. Remove stems and mince parsley. Mince garlic. Drain, rinse, and dry chickpeas. 

Add all ingredients to quinoa. Pour over olive oil and lemon juice, then toss. Season with salt and pepper to taste. 

This Mediterranean salad can be served immediately or stored in the refrigerator for a week. 

Recipe and photography by Kaitlyn Noble

https://blog.cleanprogram.com/mediterranean-salad/#more-7394