Servings: 8 servings 1x
Ingredients
- 1 cup dry quinoa
- 1 can chickpeas
- 3/4 cup crumbled feta
- 1 cup chopped cucumber
- 1 bell pepper chopped into bite size pieces
- 1/4 a red onion – finely diced
- 1/2 cup fresh basil leaves
- 1/4 cup olive oil
- 3 tbsp white balsamic
- 2 tbsp lemon juice
- 1 tsp dijon mustard
- 1 tbsp maple syrup
- 1/2 tsp salt
Instructions
- Cook quinoa according to package instructions. Fluff with a fork and allow to cool completely.
- Open can of chickpeas and rinse under cold water until the water runs clear. Set aside.
- Prepare dressing by blending fresh basil leaves, white balsamic, lemon juice, dijon mustard, maple syrup, and salt with an immersion blender or standard blender
- Add the cooked and cooled quinoa to a bowl along with the chickpeas, feta, cucumber, bell pepper, and red onion. Pour lemon basil vinaigrette over top and toss to combine. Serve chilled or at room temperature.
Notes
- use parsley or cilantro in place of basil in the vinaigrette
- use any type or quinoa that you like or even brown rice in place of the quinoa
- omit the feta cheese to make this recipe vegan
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.