Spices in My DNA
Tuesday, June 2, 2020
Chopped Greek Quinoa Salad with Pita Chip Croutons
Penulis Herizuki
Ingredients
For the salad
i
head greenish leaf lettuce, chopped*
ii
cups
cooked quinoa*
ane
(15.v ounce) can chickpeas, drained together with rinsed
ane
cup
grape tomatoes, halved
one 1/two
cups
diced seedless cucumber
1/iii
cup
chopped ruddy onion
ane/2
loving cup
apartment foliage parsley, chopped
one/4
loving cup
fresh mint, chopped
ii
tablespoons
chopped fresh oregano
iii/4
cup
crumbled feta
1
(heaping) loving cup
crushed pita chips
common salt too pepper
zest of half a lemon
For the vinaigrette
juice of i big lemon
one/three
loving cup
cherry-red vino vinegar
1
clove
garlic, minced
1/ii
teaspoon
dried oregano
1/4
teaspoon
salt
ane/4
teaspoon
pepper
1/iii
cup
extra virgin olive rock oil
Instructions
Salad
In a big bowl, combine the lettuce, quinoa, chickpeas, tomatoes, cucumber, ruddy onion, parsley, mint, oregano, in addition to feta. Toss to combine. Add the pita chips and toss again. Add desired sum of dressing in addition to toss. Finish with a few pinches of common salt in addition to pepper, in addition to the lemon zest. Toss i more fourth dimension to combine. Serve!
Vinaigrette
In a pocket-size bowl, whisk together the lemon juice, ruby-red wine vinegar, garlic, oregano, common salt, pepper, too olive petroleum. Season to gustatory modality alongside additional table salt as well as pepper if desired. If you desire a more "emulsified" dressing, yous can make this inwards the blender or nutrient processor also. Will continue in the refrigerator for up to 1 calendar week!
Recipe Notes
*You can sub romaine, butter lettuce, cherry foliage lettuce, or whatsoever your favorite tender dark-green is!
*ii/three loving cup of dry out quinoa yields nearly ii cups of cooked quinoa!
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