The Pioneer Woman Tasty Kitchen
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Red Quinoa Mediterranean Salad

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Level: Easy

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Description

Perfect for lunch or as a side!

Ingredients

  • 7 ounces, weight Red Quinoa
  • ½ cups Eggplant, Diced
  • ½ cups Cucumber, Diced
  • ¼ cups Tomato, Diced
  • ¼ cups Sliced Olives
  • 2 cloves Garlic, Minced
  • 1 can (15.5 Oz. Can) Chick Peas, Drained
  • 1 Tablespoon Olive Oil
  • ¼ cups Feta Cheese

Preparation

Cook the quinoa according to package directions. Drain and set aside. Dice the eggplant, cucumber, tomato, and olives, and mince the garlic. Drain the chick peas and set aside.

In a large bowl, mix together all of the ingredients except the cheese.

When ready to serve, crumble the feta cheese over the top of each serving. Serve at room temperature.

One Comment

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Profile photo of Michele A.

Michele A. on 8.9.2012

Have you ever added a little balsamic vinegar? Just thinking this might need a little “oomph…”

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