2 (240g) packages of Seeds of Change Organic Quinoa & Brown Rice with Garlic
2 cups washed, unpeeled, diced English cucumber (I just cut the ends off, cut the cucumber in half and each half into fours strips and chop the strips into ¼ inch pieces)
2 cups grape tomatoes which have been cut in half lengthwise.
1 small red onion, peeled, quartered and cut into thin strips.
½ each of a yellow, red and orange pepper. Washed, seeded and diced.
1 (540ml) can chickpeas (garbanzo beans), drained and rinsed.
½ cup pitted and chopped Kalamata olives.
1 cup crumbled feta cheese
chopped basil or parsley to garnish
DRESSING
¾ cup Extra Virgin Olive Oil
Juice from 2 large lemons
2 cloves of garlic, grated or finely pressed
2 tsp. fresh thyme leaves (You could use dried thyme, just reduce the amount to 1 tsp)
salt & pepper to taste
Instructions
SALAD
Cook the two packages of the Seeds of Change Organic Quinoa & Brown Rice with Garlic according to package directions and set aside to cool to room temperature.
Meanwhile, to a large bowl, add the cucumber, tomatoes, red onion, peppers, chickpeas, olives.
Add the cooled Seeds of Change Organic Quinoa & Brown Rice with Garlic, stir gently to evenly distribute. With a large spoon, stir gently to combine.
Drizzle dressing over salad ingredients, add crumbled feta and refrigerate until ready to serve. Transfer to a large serving bowl and garnish with chopped basil or parsley. Refrigerate any leftovers to enjoy the next day!.
DRESSING
Add salad dressing ingredients to a mason jar. Cover tightly and shake vigorously to combine.
Notes
All of these quantities are approximate and you can certainly change things up a bit to suit the needs of your family.
Also, this makes a big quantity, which is perfect for lunches the next day. But you could easily cut the recipe in half.
Recipe by Older Mommy Still Yummy at https://oldermommystillyummy.com/2016/08/mediterranean-salad.html