Grain based salads are a great way to pack more fiber into your daily meals and perfect for on the go lunches. Make this fresh quinoa salad as a side or top on a bed of greens for a fun salad variation.
Ingredients
- 1 cup uncooked quinoa, rinsed in fine mesh sieve
- 2 cup of water or vegetable broth
- 1 can chickpeas, rinsed and patted dry
- 1/2 cup chopped pecans
- 1/3 cup fresh cherries (pitted) or dried cherries
- 1/2 cup Athenos Traditional Feta Cheese Crumbles
- 1/2 cup apple cider vinaigrette
Method
- In a medium stock pot, add rinsed quinoa and water or vegetable broth. Bring mixture to a boil, cover, and reduce heat to simmer for 15 minutes. Remove from heat and let it sit, covered, for an additional ten minutes.
- Let quinoa cool a bit, and then add chickpeas, pecans, cherries, feta cheese crumbles, and dressing. Toss together until evenly combined and top with more feta cheese crumbles before serving.