Greek Life Recipe

Name: CORBETT'S Greek Life Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cups Quinoa; 1 cups Chickpeas (canned, drained and rinsed); 1 cups Cherry Tomatoes (halved); 0.5 cups Kalamata Olives (pitted and sliced); 0.25 cups Red Onion (finely chopped); 1 cups Cucumber (diced); 0.5 cups Feta Cheese (crumbled)

Inspired by CORBETT'S

Time30m

Serves4

Quinoa, Chickpeas, Tomato, Olive, Onion, Cucumber, Red Wine Vinaigrette, Feta

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Ingredients

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Salad Ingredients

1 cups Quinoa1 cups Chickpeas (canned, drained and rinsed)1 cups Cherry Tomatoes (halved)1/2 cups Kalamata Olives (pitted and sliced)1/4 cups Red onion (finely chopped)1 cups Cucumber (diced)1/2 cups Feta Cheese (crumbled)

Method

Preparation Steps

Cook the Quinoa

Rinse the quinoa under cold water. In a medium saucepan, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until water is absorbed. Fluff with a fork and let cool.

Prepare the Vegetables

While the quinoa is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, chop the red onion, and slice the olives.

Make the Vinaigrette

In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of red wine vinegar, salt, and pepper to taste.

Combine Ingredients

In a large bowl, combine the cooked quinoa, chickpeas, cherry tomatoes, olives, red onion, cucumber, and feta cheese.

Dress the Salad

Pour the vinaigrette over the salad and toss to combine. Adjust seasoning with additional salt and pepper if needed.

Serve

Serve immediately or refrigerate for 30 minutes to allow flavors to meld. Enjoy your Greek Life salad!