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Loaded Greek Quinoa Salad

Tieghan, Half Baked Harvest
  • 35 minutes
  • Serves

INGREDIENTS

1/2 cup

Artichoke hearts

1

Avocado

1 cup

Cherry tomatoes

1 1 ounce can

Chickpeas

1

Hadful fresh basil + mint, large

1/2

Lemon, juice from

1/2 cup

Oil pack sun-dried tomatoes

2

Persian cucumbers

4

Radishes

1

small bunch Watercress

1 cup

Hummus, plain

1/3 cup

Kalamata olives

1 cup

Quinoa, dry

1

Pepper + crushed red pepper

1

Red pepper, roasted

1/4 cup

Olive oil

2 tbsp

Red wine vinegar

1

Pine nuts, toasted

1

block Feta cheese

1

Zucchini (sliced or cut into ribbons)