Ingredients
· ½ cup extra-virgin olive oil
· 6 tablespoons red-wine vinegar
· 3 tablespoons chopped fresh oregano
· 1 ½ teaspoons honey
· 1 ½ teaspoons Dijon mustard
· ¼ teaspoon crushed red pepper
· 3 cups cooked quinoa, cooled
· 2 cups thinly sliced English cucumber
· 1 ½ cups thinly sliced red onion
· 1 cup halved grape tomatoes
· ½ cup halved pitted Kalamata olives
· 1 can no-salt-added chickpeas, rinsed
· 3 cups baby spinach, arugula or mixed greens
Directions
Step 1
Whisk oil, vinegar, oregano, honey, Dijon and crushed red pepper in a large bowl. Add quinoa, cucumber, onion, tomatoes, olives, and chickpeas. Toss gently to combine. Cover and refrigerate for 30 minutes.
Step 2
Add your greens, and gently toss to combine. Serve immediately.
Recipe adapted from EatingWell Mediterranean Quinoa Salad