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Mediterranean Quinoa Salad

Danielle Fahrenkrug
  • 10 minutes
  • Serves 4

INGREDIENTS

1 15 ounce can

Chickpeas

1

Cucumber

1/4 tsp

Garlic powder

1 cup

Grape tomatoes

1

Green onion

1

Lemon, Juice of

1 tsp

Oregano, dry

1 cup

Spinach

1 tsp

Dijon mustard

2 cups

Quinoa, cooked

1

Salt and pepper

1/2 cup

Olive oil

2 tbsp

Red wine vinegar