I blame my friend Sally. After having this one Sunday afternoon at her house earlier this summer, I've been obsessed. Since you know I can never leave a recipe alone, I've been trying different incarnations and think I've finally settled on my favorite.
What I love about this salad is that it is so refreshing, especially on these hot summer days we've had, and leaves you feeling satisfied but not uncomfortably full.
I like to pair it with grilled chicken breast to make it a meal and sometimes, I dress it up with a little avocado as well for extra creaminess.
Ingredients/Directions Salad:
3C prepared quinoa (follow directions on packaging for 1C uncooked)
1C cucumber, diced
1C parsley, chopped (I prefer Italian flat leaf parsley)
1/2C fresh mint, chopped
2C spring mix, roughly chopped
1/2C roasted & salted pistachios, roughly chopped
1- 15oz. can garbanzo beans, rinsed and drained
1/2C crumbled feta cheese
2T hemp hulls
*Combine all ingredients in medium bowl and gently stir.
Ingredients/Directions Dressing:
1/4C Extra Virgin Olive Oil
1/4C Lemon Juice (not from concentrate)
Salt & Pepper to taste
*Whisk all ingredients together in a small bowl or measuring cup and stir into salad once dressing is emulsified.
6 servings
Chill salad and enjoy!