Greek Fattoush Salad
 
Rosemary & Olive Oil
Meatless
 
Ingredients
  1. 1 package NEAR EAST® Rosemary & Olive Oil Quinoa Blend, cooked
  2. 1/2 cup yellow tomatoes, large dice
  3. 1/2 cup cucumber, peeled, seeded and large dice
  4. 1/2 cup garbanzo beans, canned, drained
  5. 1/2 cup feta cheese, large dice
  6. 1/2 cup curly parsley, rough chopped
  7. 2 tablespoons lemon juice, fresh squeezed
  8. 1 teaspoon garlic, minced
  9. 1/2 cup Stacy's Simply Naked® Pita Chips, broken
  10. 1/4 teaspoon salt
  11. 1/4 teaspoon white pepper
  12. 2 tablespoons olive oil
Preparation Instructions
  1. Cook NEAR EAST® Rosemary & Olive Oil Quinoa Blend according to instructions on the box.
  2. In a 4 quart mixing bowl, combine cooked quinoa blend, tomatoes, cucumber, garbanzo, feta, parsley and pita chips.
  3. In a 1 quart mixing bowl, whisk together lemon juice, garlic, salt, pepper and olive oil.
  4. Pour vinaigrette over contents of salad and toss gently.
  5. Hold salad up to 4 hours before serving.
N/A
N/A
N/A