From Recipe Contributor :: Susanna | {Re}visionary Life
Turning on the oven during the summer is not my favorite. Generally I’ll endure the heat for a nice pie or batch of cookies, but otherwise, it’s stove-top cooked meals or a big bowl of cereal. This easy, quick, lite salad hit the spot the other day, and keeps really well for several days in a row, unlike the leafy varieties. Perfect for a quick lunch, picnic, snack, or road trip! It also makes an excellent filling for a wrap with a little bit of hummus.
Summer Mediterranean Quinoa Salad
{serves 6}
[ingredients]
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1 cup dry quinoa
1/4 cup dry Israeli style couscous
water – or use chicken or vegetable stock for added nutritional value
1 1/2 cups cherry tomatoes, halved
1/2 cucumber, shaved and diced
1/2 can of cooked chickpeas, drained
1 cup feta cheese, crumbled
1 cup loosely packed snipped parsley or cilantro
juice of 1/2 a lemon
3 Tbsp olive oil
salt, to taste
[directions]
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prep. Start by rinsing the quinoa and browning your couscous according to package directions. Bring enough water or stock to boil for both quinoa and couscous. Prepare both in the same pot. Peel and chop veggies and cilantro.
combine. Mix together the quinoa, couscous, feta, veggies, chickpeas, cilantro, lemon juice, olive oil, and salt. Toss to combine and serve cold.
//all photography is my own. please don’t use without permission.\\
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