With a handful of simple, nutritious ingredients, you can mix up this fresh salad to have on hand for lunches or weeknight dinners.
– Quinoa – Chickpeas – Cucumber – Shredded carrots – Crumbled feta cheese – Roasted sunflower seeds – Lemon vinaigrette
Prepare quinoa according to the package directions. (It’s usually a 2:1 water to quinoa ratio.) Let cool slightly or fully. You can do this step up to a day ahead.
Mix together the prepared quinoa, drained chickpeas, cucumber, carrot, feta, and sunflower seeds in a large bowl.
To make the dressing, stir together the lemon zest and juice, olive oil, Dijon, oregano (if using), salt, and pepper. Toss into the salad and mix thoroughly.
Season to taste with salt to ensure that it’s the right level for your own particular taste buds. Serve immediately or store in the fridge for up to 5 days.
Add strawberries, blueberries or sliced apples or pears to this salad if serving to kids if you think they might need more enticement to try it.