Quinoa Tossed Salad

A NUTRIENT-RICH SALAD FOR ANY SEASON

• INGREDIENTS
  • SALAD
  • 2-cups cooked QUINOA
  • 1 cup thinly sliced CUCUMBERS
  • 1 cup CHERRY TOMATOES, halved
  • 1/4 cup YELLOW BELL PEPPER, diced
  • 1/4 cup ORANGE BELL PEPPER, diced
  • 1/4 cup RED ONION, minced
  • 1/2 cup FETA CHEESE
  • 2 Tbsp PARSLEY, chopped
  • 1 cup cooked CHICKPEAS, rinsed and drained
  • 1/4 cup KALAMATA OLIVES, sliced
  • DRESSING
    • 1/4 cup OLIVE OIL
    • 1 tsp DIJON MUSTARD
    • 2 Tbsp RED WINE VINEGAR
    • 1 Tbsp LEMON JUICE
    • 1/4 tsp GARLIC POWDER
    • 1/4 tsp ONION POWDER
    • 1/2 tsp DRIED OREGANO
    • SALT and PEPPER to taste
• DIRECTIONS
  1. Toss SALAD INGREDIENTS together
  2. Combine DRESSING ingredients in a jar and shake until well-combined
  3. Pour DRESSING over SALAD and toss lightly to coat
  4. Sprinkle with PARSLEY

PLANT FOOD FACTS

QUINOA

Quinoa’s gluten-free seeds are rich in protein, fiber, B vitamins, and minerals in amounts greater than in many grains.

PLANT FOOD FACTS

CUCUMBER

Cucumber (español: pepino) is a creeping vine plant in the Cucurbitaceae gourd family. There are three main varieties of cucumber—slicing, pickling, and burpless/seedless—within which several cultivars have been created. The cucumber originates from South Asia, but now grows on most continents, as many different types of cucumber are traded on the global market. They are low in calories but contain many important vitamins and minerals,…

PLANT FOOD FACTS

TOMATO

Tomatoes provide significant amounts of Vitamin C, potassium, folate, lycopene, and Vitamin K1

PLANT FOOD FACTS

CHICKPEA (Garbanzo)

The chickpea, an annual legume, is high in protein.