Mediterranean Quinoa Salad | National Kidney Foundation
Nutty quinoa and chickpeas tossed with red bell pepper, refreshing cucumber and fresh parsley in a tangy lemon mustard dressing. This salad makes a great side dish, or a meal all by itself!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kidney.org.
Ingredients
- 1 cup uncooked quinoa
- 2 cups no-salt added chicken or vegetable broth
- 1 (15oz) can low sodium garbanzo beans, drained and rinsed
- 1 large red bell pepper, chopped
- ½ medium red onion, chopped
- 1 English cucumber, chopped
- ½ cup fresh parsley, chopped
- 1 ounce feta cheese, crumbled
- ¼ cup olive oil
- ½ cup lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- 3 cloves garlic, minced
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