Mediterranean Quinoa Salad

This is one of my favorite summer salad recipes. The original recipe comes from the Daniel Plan cookbook. Sometimes I add a little grilled chicken to to change it a little.

Mediterranean Quinoa Salad

1 cup uncooked quinoa

2 cups water

3 mini cucumbers or 1 English cucumber, diced

12 pitted Kalamata olives, chopped

1/2 red onion, finely chopped

3 ounces feta cheese, crumbled

1 yellow bell pepper, finely chopped

1/4 cup minced fresh mint leaves

1 (15 ounce) chickpeas, rinsed and drained

Dressing

5 tablespoons EVOO

3 tablespoons lemon juice

1 teaspoon minced garlic

In a small pan, boil water. Add quinoa, reduce heat to low and cover pot. Cook for 18 minutes then remove from hot burner. Allow quinoa to cool about 7 minutes then fluff with a fork.

In a large bowl, add cucumbers, olives, onion, cheese, pepper, chickpeas and mint. Add cooled quinoa. Mix gently. Serve dressing on the side.