Ingredients
For the salad:
2 cups chicken stock
1 cup dry quinoa
15oz can chickpeas, drained and rinsed
1 cucumber, diced
1/2 small red onion, minced
1/2 cup fresh parsley, finely chopped
1/2 cup fresh mint leaves, finely chopped
1/2 cup roasted salted pistachios, chopped
1 cup (4oz) crumbled feta cheese
Salt and pepper, to taste
For the Lemon Dressing:
1/2 cup lemon juice
1/2 cup extra virgin olive oil
1 tablespoon honey
Salt and pepper, to taste
Instructions
For the lemon dressing, add ingredients to a small bowl, then whisk to combine. Add chicken stock to a small saucepan over high heat then bring to a boil. Add quinoa then turn heat down to low, place a lid on top, and simmer until quinoa is tender and broth has been absorbed, 15 minutes. Add quinoa to a large mixing bowl then add remaining salad ingredients. Drizzle with desired amount of dressing then toss to combine.
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