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Frequently paired with
The best thing to pair and share with AUGUSTA TO GO
Ingredients
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Base
Vegetables
Proteins
Dressings
Garnish
Method
Preparation of Base
Rinse Quinoa
Rinse quinoa under cold water in a fine mesh strainer.
Boil Broth
In a medium saucepan, bring the vegetable broth to a boil.
Cook Quinoa
Add the rinsed quinoa to the boiling broth, reduce heat to low, cover, and simmer for 15 minutes until quinoa is fluffy.
Fluff Quinoa
Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
Chop Vegetables
Chop Vegetables
Dice the cherry tomatoes, cucumber, red bell pepper, and red onion into small, bite-sized pieces.
Prepare Protein
Prepare Chickpeas
Drain and rinse the canned chickpeas under cold water.
Make Dressing
Whisk Dressing
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and black pepper until well combined.
Combine Ingredients
Mix Bowl
In a large bowl, combine the cooked quinoa, chopped vegetables, chickpeas, and feta cheese.
Dress Salad
Pour the dressing over the quinoa mixture and toss gently to combine.
Garnish with Parsley
Chop fresh parsley and sprinkle over the top as a garnish.