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Loaded Greek Quinoa Salad
By Tieghan Gerard · halfbakedharvest.com
6 servings
| prepCook quinoa according to package directions, then cool | ||
| 1/4 cup / 60 ml olive oil | Whisk dressing | Top hummus with salad, avocado & pine nuts |
| 2 tablespoons red wine vinegar | ||
| 1/3 cup / 80 g finely chopped kalamata olives | ||
| juice from half a lemon | ||
| pepper + crushed red pepper to taste | ||
| 1 cup / 185 g dry quinoa, cooked | Toss quinoa with vegetables, feta & chickpeas | |
| 1 roasted red pepper, chopped | ||
| 2 Persian cucumbers, sliced | ||
| 1 zucchini, sliced or cut into ribbons | ||
| 1 cup / 150 g cherry tomatoes, halved | ||
| 1/2 cup / 70 g oil-pack sun-dried tomatoes, oil drained + reserved | ||
| 1/2 cup / 120 g marinated artichoke hearts | ||
| 1 small bunch watercress or 2 handfuls arugula | ||
| 1 large handful fresh basil + mint | ||
| 4 radishes, sliced | ||
| 1 can / 400 g chickpeas, drained, rinsed + toasted if desired | ||
| 1 block / 200 g feta cheese, crumbled | ||
| 1 cup / 240 g plain hummus | Spread hummus in serving bowl | |
| 1 avocado, sliced | ||
| toasted pine nuts for topping | ||
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