- 1 cup uncooked quinoa
- 2 cups water
- 1 cup chopped cucumber
- 1/3 cup chopped red onion
- 1/4 cup chopped green onions
- 1/2 cup roasted and salted sunflower seeds
- 1 - 15 oz. can chickpeas, rinsed and drained
- 1/2 cup lite Italian salad dressed
- salt & freshly ground. black pepper to taste
- 1/2 cup crumbled feta cheese
Rinse and drain the quinoa. Add quinoa and water to a small pot and bring to a boil. Reduce to a simmer, cover, and allow to simmer for 15 minutes. Fluff with a fork and cool for 5-10 minutes.
Combine the cucumber, red onion, green onions, sunflower seeds and chickpeas in a bowl. Stir to mix well. Add the cooled quinoa to the bowl and stir to combine. Pour the dressing over the top and stir to mix well. Season with salt & pepper, to taste. Sprinkle the feta over the top and mix well.
Let the salad chill in the refrigerator for a couple of hours.
Enjoy!
Yields 6 servings:
336 calories
14 gram fat
12 gram protein
30 carbs
