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Fresh Summer Quinoa Salad
Servings: 4


1 Cup quinoa
1 Cup canned chickpeas, rinsed and drained
1 Cup canned corn kernels
1 English (hothouse) cucumber, small diced
2 Tomatoes, diced
1/2 Red onion, diced
1/4 Cup parsley, chopped
1/2 Cup feta cheese, crumbled

1/4 Cup olive oil
2 Tablespoons lemon juice
1 Teaspoon mustard
1/2 Teaspoon mayonnaise
3 Cloves garlic, minced
Salt & pepper to taste

1. Rinse the quinoa under cold water for a couple of minutes and place in a pot with 1 1/2 cups of water. Bring to a boil, cover and reduce the heat to low. Cook for 12 minutes then turn off the heat and let stand, covered, for an additional 5 minutes. Remove the cover and allow to cool to room temperature.
2. Make the dressing by combining all the ingredients and whisking until thoroughly blended. Add the cooled quinoa, chickpeas, corn, cucumber, tomato, red onion and parsley. Season to taste and top with the crumbled feta cheese.


Recipe Comments

Nov 17th 2013
Excellent as a side dish or as a main course!
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