Greek Quinoa Salad

Ingredients:

1/2 cup dry Village Harvest Organic Quinoa
3/4 cup water
salt and pepper to taste
1 can chickpeas, drained and rinsed
1 cup chopped tomatoes
1 cup diced red bell pepper
1 cup diced + peeled cucumber
1/2 cup crumbled feta

Directions:

1. First rinse and drain Village Harvest Organic Quinoa. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water, stirring often.

2. Add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.

3. Once quinoa is cooked, fluff with a fork and season with salt and pepper to taste. Transfer to a medium bowl to cool.

4. While the quinoa cooks, chop all veggies and set aside. In a small bowl, whisk together all the ingredients in a small bowl.

6. Combine cooled quinoa with chopped veggies and dressing. Mix well. Top with crumbled feta and enjoy!

7. You can dive in right away or chill before serving. I love it both ways! If meal prepping, pop it in the fridge and dive in when you're ready. The dressing will soak into the salad and amplify the flavor even more. Enjoy!

Lemony Greek Dressing:

1 lemon , juiced
3 TBSP extra virgin olive oil
1 tsp apple cider vinegar (or red wine vinegar)
1 clove garlic , smashed and minced
1/4 tsp dried oregano leaves
1/4 tsp salt
1/4 tsp black pepper