Quinoa Salad with Chickpeas, Kalamata Olives & Mint Recipe

Ingredients

  • 1 cup quinoa
  • 2 cups water
  • 1 can (14 oz.) chickpeas, rinsed and drained
  • 1 ½ cups quartered cherry tomatoes
  • ½ cup pitted and sliced kalamata olives
  • Vinaigrette:
  • 2 tbsp white wine vinegar
  • + 6 more ingredients
    • 1 tbsp fresh lemon juice
    • ¾ tsp honey
    • ½ tsp kosher salt
    • ¼ tsp freshly ground black pepper
    • ¼ cup extra-virgin olive oil
    • 4 large mint leaves, thinly sliced

In a fine-mesh strainer, rinse quinoa well and drain.

View full recipe at SpringPad

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