Mediterranean Quinoa Salad - Elizabeth Zemelman Toronto Dietitian and Nutritionist

Ingredients

• 2 cups water
• 1 cup quinoa
• 1 can chick peas, drained
• ½ cup black olives, sliced
• 1 english cucumber, diced
• 2 roma tomatoes, chopped
• 1 small red onion, diced
• 1/4 cup olive oil
• 3 Tbsp Balsamic vinegar
• 2 cloves garlic, minced
• ½ tsp basil
• ½ tsp oregano
• ½ tsp thyme
• ½ tsp salt
• ¼ tsp pepper