Greek Fattoush Salad
Ingredients
- 1 package NEAR EAST® Rosemary & Olive Oil Quinoa Blend, cooked
- 1/2 cup yellow tomatoes, large dice
- 1/2 cup cucumber, peeled, seeded and large dice
- 1/2 cup garbanzo beans, canned, drained
- 1/2 cup feta cheese, large dice
- 1/2 cup curly parsley, rough chopped
- 2 tablespoons lemon juice, fresh squeezed
- 1 teaspoon garlic, minced
- 1/2 cup Stacy's Simply Naked® Pita Chips, broken
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 2 tablespoons olive oil
Preparation Steps
- Cook NEAR EAST® Rosemary & Olive Oil Quinoa Blend according to instructions on the box.
- In a 4 quart mixing bowl, combine cooked quinoa blend, tomatoes, cucumber, garbanzo, feta, parsley and pita chips.
- In a 1 quart mixing bowl, whisk together lemon juice, garlic, salt, pepper and olive oil.
- Pour vinaigrette over contents of salad and toss gently.
- Hold salad up to 4 hours before serving.
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