Greek Quinoa Salad is a healthy and filling quinoa salad loaded with the colors and flavors of the mediterranean!
Quinoa: Rinse the quinoa using a fine mesh strainer. In a medium size pot, add the water, quinoa and garlic powder and bring to a boil. Cover, reduce heat and simmer for 15 minutes. Remove from heat, uncover and let stand for 10 – 15 minutes. Fluff with a fork. Alternatively, you can make this Instant Pot Quinoa.
Assemble: Once quinoa is ready, add in the chickpeas, tomatoes, cucumber, onion, olives, parsley, and dill. Mix well. Season with salt, fresh cracked pepper and the juice of 1 large lemon.
Serve on a bed of arugula or as is. Tastes great with pepperoncinis and a little extra lemon juice over top. Add extra virgin olive oil if you wish. Season to taste with salt + pepper.
This dish can be served warm, at room temperature or chilled.
Serves 4 – 6
Store: Leftovers can be stored in the refrigerator in a covered container for up to 5 – 6 days.
Optional dressing: You may like to use this Garlic Dressing from a previous recipe. I would suggest doubling it for use here. Add/subtract any ingredients to suit your taste.