Ingredients

• 1/2 c. Quinoa

• Cucumber

• Feta Cheese

• Red Onion

• 1 Garlic Clove

• 1/8 c. Olive Oil

• Salt

• Pepper

• 1 tbsp. dried mint

• 1 tbsp. dijon mustard

• 1/2 lemon

• 1 can of chickpeas

Instructions

1. Cook quinoa according to package instructions, drain, let cool.

2. Prepare dressing: In a bowl combine crushed garlic clove, 2 tbsp. lemon, dijon mustard, mint, salt, and pepper.

3. Chop veggies: Roughly chop the cucumber and onion. Rinse and drain the chickpeas.

4. Combine: In a large bowl, combine the veggies, quinoa, and dressing. Toss well making sure to coat everything. Add a bit of feta according to preference. Taste and add more lemon juice or salt according to preference.

5. Serve cold- this salad can last in the fridge up to a week and is perfect for lunches or a side dish for dinner.

Greek Quinoa Salad