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Greek Quinoa Salad

Deb Attinella
  • 2018 minutes
  • Serves 4

INGREDIENTS

2 cups

cooked quinoa (according to package)

1 cup

cherry tomatoes, halved

1 cup

garbanzo beans (rinsed well)

1 cup

cucumber, diced

1/2 cup

kalamata olives, sliced

1/4 cup

red onion, minced

1 cup

green peppers, diced

1/2 cup

feta cheese

1/2 cup

olive oil

1 tsp

Dijon mustard

1/2 clove

minced garlic

1 tbsp

fresh lemon juice

1/4 tsp

lemon zest

2 tbsp

champagne vinegar

2 tbsp

honey