Short Fiction Local Recipes 1 min

Cucumber Quinoa Salad

Indian Trails Library

Makes 6 servings

INGREDIENTS

For the Dressing:

1/3 cup olive oil

3 tablespoons lemon juice

2 cloves garlic, minced

Kosher salt and black pepper, to taste

For the Quinoa salad:

2 cups cooked quinoa at room temperature or chilled

15 ounces chickpeas

1 hothouse cucumber, chopped

1/2 red onion, thinly sliced

1/4 cup chopped Italian parsley

1/4 cup chopped mint

2 tablespoons chopped fresh dill

1/3 cup crumbled feta cheese

Kosher salt and black pepper, to taste

INSTRUCTIONS

To make the dressing, combine the olive oil, lemon juice, garlic, salt, and pepper in a small bowl or jar. Whisk until well combined.
Place the cooked quinoa in a large bowl. Add the chickpeas, cucumber, red onion, parsley, mint, dill and feta cheese. Drizzle in the lemon dressing and stir until combined. Season with salt and pepper, to taste. Serve.
Note-follow the package instructions to cook the quinoa.

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