Italian Quinoa Salad

 If you’re looking for quick (only 10 minutes!) meal prep and no cooking, then you’ve come to the right place with this nutrient-dense, satisfying salad. Use extra quinoa from your fridge (or another whole-grain of choice) and farmers market veggies to create a delicious and nutritious summertime salad.

Italian Quinoa Salad

Ingredients

 3 cups quinoa (cooked)

 15 oz chickpeas (homemade or BPA-free can, drained and rinsed)

 10 oz organic cherry tomatoes (sliced)

 1 green bell pepper (seeded and diced)

 ½ red onion (diced)

 basil (fresh, minced)

 olives (optional, sliced)

Italian Dressing

 ¼ cup water

 ¼ cup red wine vinegar

 2 tbsp lemon juice

 1 tbsp dijon mustard

 1 tbsp Italian seasoning

 ¼ tsp onion powder

 ¼ tsp garlic powder

Directions

1

Prepare the Italian Dressing: In a large bowl, whisk together all of the ingredients. Taste and adjust seasonings.

2

Add the remaining ingredients to the bowl and stir to combine.

3

Divide the salad equally among 4 bowls and serve.

Chef's Notes

Quinoa Conversion
1 cup dry quinoa will make 3 cups cooked quinoa.

https://foodrevolution.org/recipes/italian-quinoa-salad/