1 cup uncooked red quinoa
1/3 cup olive oil
2 Tbsp red wine vinegar
1 1/2 tsp finely minced shallots
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
2 cups diced seeded tomato
1/2 cup diced seeded cucumber
3 Tbsp chopped frsh mint
1 Tbsp copped fresh oregano
15 ounce can chickpeas, rinsed and drained
2 ounces crumbled feta cheese
4 lemon wedges
1. Cook quinoa according to package directions, omitting salt and fat. Drain and place in a large bowl. Let cool 1 hour.
2. While quinoa cools, combine oil and next 4 ingredients (through pepper) in a small bowl, stirring with a whisk. Let stand 20 minutes.
3. Add dressing, tomato, and next 4 ingredients (through chickpeas) to quinoa; toss well. Add cheese, and toss gently. Serve with lemon wedges.
Yield: 4 servings
Serving size: 1 2/4 cups salad and 1 lemon wedge
Nutrition information per serving: 460 calories, 25 g fat, 5 g saturated fat, 13 g protein, 48 g carbohydrate, 7 g fiber, 499 mg sodium
Source: Oxmoor House