light healthy gluten free salad Easily modifed
Main Ingredient: Quinoa
|1 cup||Quinoa; cooked|
|1 1/2 tablespoons||fresh lemon juice; divided|
|1/3 cup||canned chickpeas; (garbanzo beans), rinsed and drained|
|2 tablespoons||cucumber; chopped peeled|
|2 tablespoons||Celery; chopped|
|2 tablespoons||red onion; diced|
|1 1/2 tablespoons||feta cheese; crumbled|
|1 1/2 teaspoons||dried dill; chopped fresh or 1/4 teaspoon|
|2 teaspoons||Extra Virgin Olive Oil|
|2/3 teaspoon||Black Pepper; freshly ground|
|1||Combine quinoa, chickpeas, cucumber, celery, diced red onion, 1 1/2 tablespoons feta cheese, and dill in a bowl, toss gently to combine.|
|2||Combine lemon juice, olive oil, salt, and pepper, stirring with a whisk. Drizzle over quinoa mixture, and toss gently to coat. Cover and chill.|
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