A healthy and light salad bursting with flavor and texture. Perfect for a party side, to bring on a picnic, or my favorite, weekly lunch prep. Best part of this salad is it’s vegetarian and gluten free and can easily be made vegan by eliminating the cheese. Serve it up with some grilled chicken, fish, shrimp, or even the perfect pairing with some crispy falafel. The possibilities are endless with this one!
Dressing
3 T Red Wine Vinegar
1/4 C Plus 2 T Olive Oil
1 T Dijon Mustard
1 T Garlic, minced
Salt and Pepper to taste
In a small bowl combine all ingredients until thoroughly combined
Set aside
Salad
2 1/2 C Quinoa, cooked and cooled
8oz Crumbled Feta
1 15oz can Garbanzo Beans, drained and rinsed
1/4 C Kalamata Olives, chopped
1 Seedless Cucumber, small diced
3 Roma Tomatoes, small diced
1 Small Red Onion, small diced
2 C Kale, roughly chopped
In a large bowl, combine all salad ingredients
Toss until combined
Add dressing to salad
Gently toss to combine
Salt and pepper to taste
Chill for at least one hour
Enjoy!
Cooking with Love ❤️ 