Mediterranean Quinoa Salad – Sabato

Ingredients

• 1 cup quinoa
• 2 cloves garlic, crushed
• 2 Tbsp Giusti balsamic vinegar
• 4 Tbsp extra virgin olive oil (EVO)
• Salt and freshly ground black pepper
• 325g jar El Navarrico chickpeas, rinsed and drained
• ½ 200g jar El Navarrico piquillo pimiento strips
• 10 Losada pitted gordal olives, thickly sliced
• 100g baby rocket leaves
• 75g feta, crumbled
• Quick pickled red onions (recipe follows)
• ¼ cup fresh basil leaves, shredded