Ingredients
Salad
1 cup tri-colored quinoa
2 cups chicken broth
1 1/2 cups canned chickpeas, drained (can substitute chopped rotisserie chicken)
2 1/2 cups cucumbers, sliced
3 green onions, sliced
3/4 cup kalamata olives, sliced
1 1/2 cups grape tomatoes, halved
Zest from 1 lemon
Dressing
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
2 tablespoons chicken broth
1 bunch Italian parsley leaves
1 bunch cilantro
2 large garlic cloves
1tablespoon liquid from kalamata olive jar
Pinch salt
Directions
For salad: Prepare quinoa according to package directions, using chicken broth instead of water. Set aside when done, and allow to cool. Stir in remaining salad ingredients.
For dressing: Place all dressing ingredients in a food processor, and pulse until fairly smooth.
Toss quinoa with dressing.
Note: This is best consumed the day it is made, but it can be made a few hours in advance. You can add more vegetables to this salad, like chopped bell pepper, grilled zucchini or cooked peas (salt vegetables before adding). If you want to increase the protein, substitute chicken broth with bone broth.
Category:
Lighten Up
