INGREDIENTS
OLIVE DRESSING:
• 1/4 cup olive oil.
• 2 tablespoons red wine vinegar.
• 1/3 cup finely chopped kalamata olives.
• Juice from half a lemon.
• Pepper + crushed red pepper.
SALAD:
• 1 cup dry quinoa.
• 1 roasted red pepper.
• 2 Persian cucumbers sliced.
• 1 zucchini sliced or cut into ribbons.
• 1 cup cherry tomatoes halved.
• 1/2 cup oil pack sun-dried tomatoes oil drained + reserved.
• 1/2 cup marinated artichoke hearts.
• 1 small bunch watercress or 2 handfuls of arugula.
• 1 large hadful fresh basil + mint.
• 4 radishes sliced.
• 1 ounce can chickpeas drained + rinsed + toasted if desired, 14
• 1 block feta cheese crumbled.
• 1 cup plain hummus.
• 1 avocado sliced.
• Toasted pine nuts for topping.
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INSTRUCTIONS:
DRESSING:
1. Combine all ingredients in a bowl or glass jar. Season with pepper and crushed red pepper flakes. Keep any leftover dressing in the fridge.
SALAD:
1. Cook the quinoa according to package directions.
2. Add the cooked quinoa to a large bowl. Add the roasted red pepper, cucumbers, zucchini, cherry tomatoes, sun-dried tomatoes, artichokes, watercress, basil, radishes, crumbled feta and chickpeas. Gently toss to combine. Add a little of the dressing and toss once more.
3. Spread the hummus in the bottom of a salad or serving bowl. Top with the quinoa salad and sliced avocado. Garnish with toasted pine nuts and mint. Enjoy!
Credit: here.
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