Quinoa Caprese Salad - Second Harvest

Ingredients

• 2 cups cooked quinoa, cooked
• 1 cup cherry tomatoes, halved
• 1 cup chickpeas, cooked
• 1/2 cup basil leaves
• 1 garlic clove, minced
• 2 tbsp cheese (mozzarella, feta, etc.)
• 1 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tsp lemon juice
• 1 garlic clove
• 1 tsp salt
• 1 tsp pepper
• 1/2 tsp dried oregano
• pinch of red pepper flakes (optional)
• In a large bowl, combine the quinoa, tomatoes, chickpeas, and basil. Toss to combine.
• Whisk together the dressing ingredients, reserving a bit of pepper to garnish. Pour dressing over quinoa salad and stir together until evenly coated.
• Garnish with some fresh cracked pepper if desired.
• Serve immediately or chill in fridge for 30-60 minutes.