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Greek Quinoa Salad

Deborah, Taste and Tell
  • 30 minutes
  • Serves 6

INGREDIENTS

3/4 cup

quinoa, rinsed

salt

1 15 ounce can

chickpeas, drained and rinsed

1/2

seedless cucumber, chopped

3

Roma tomatoes, chopped

1/2

red onion, thinly sliced

3 tbsp

red wine vinegar

4 tbsp

extra-virgin olive oil, divided

1 tbsp

fresh oregano, chopped

1/2 cup

feta cheese, crumbled

3

romaine hearts, chopped

1/4 cup

halved pitted kalamata olives