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Quinoa Salad with Chickpeas, Kalamata Olives & Mint

From the kitchen of cookincanuck.com
  • minutes
  • Serves 4 to 6

INGREDIENTS

1 cup

quinoa

2 cups

water

1 can

chickpeas, rinsed and drained

1 1/2 cups

quartered cherry tomatoes

1/2 cup

pitted and sliced kalamata olives

The Vinaigrette::

2 tbsp

white wine vinegar

1 tbsp

fresh lemon juice

3/4 tsp

honey

1/2 tsp

kosher salt

1/4 tsp

freshly ground black pepper

1/4 cup

extra-virgin olive oil

4

large mint leaves, thinly sliced