Make a Simple Mediterranean Quinoa Salad
National Nutrition Month Spotlight: NTFB’s Nutrition Services team shares an easy, nutritious recipe.
If you’re looking for a fresh salad that’s packed with nutrients, this Mediterranean Quinoa Salad delivers. North Texas Food Bank Nutrition Education Specialist Quyen Pham says it’s full of produce and its quinoa base provides a great, nutrient-dense whole grain. The recipe also calls for chickpeas, which provide needed protein, and a simple dressing that is healthy and easy to make. Quyen shared the recipe recently as part of a National Nutrition Month demonstration at NTFB. It’s also one she teaches during community classes with neighbors.
“I think I have one of the coolest jobs because I get the pleasure and the honor of going out in the community, working with a lot of diff organizations to really serve the neighbor, interact with them and teach them all about nutrition, health and wellness,” she says.
Mediterranean Quinoa Salad
Phần ăn: 6
Thành phần
3 cups quinoa, cooked following package instructions and cooled
1 15.5 ounce can chickpeas, drained
1 small English cucumber, washed and cubed
½ small red onion, thinly diced
1 cup feta cheese, cubed or crumbled
1 cup pitted Kalamata olives (optional)
1 cup cherry tomatoes
½ cup olive oil
½ cup lemon juice
1 tbsp dried oregano (or 2 tbsp fresh parsley)
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Preparation
- In a large mixing bowl, combine quinoa, prepared vegetables and feta.
- To make dressing, combine olive oil, lemon juice, oregano and black pepper in a small mixing bowl. Whisk to evenly mix.
- Pour dressing over quinoa salad and toss until fully coated. Refrigerate for 1 hour and enjoy!
This material was funded by the USDA Supplemental Nutrition Assistance Program (SNAP).