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Made this today and it is WONDERFUL! This is delicious. To a large serving bowl, add the quinoa, arugula, garbanzo beans, and contents of the Salad Savors package (red bell pepper, kalamata olives and feta cheese). It makes a ton – how long do you think it will stay fresh? Toss gently to combine. Made a HUGE batch of this last night! First time making Quinoa, and it turned out perfect. Try adding some dried tarragon to the salad….for a flavor change. Thanks! I could eat this every single day. I used to really hate cooking and I was stuck in such a rut for so long. What brand of Quinoa do you recommend? what is the equivalent of quinao. Thanks for the recipe, Gina! While nothing is risk free, some activities are safer than others when it comes to COVID-19. (Can use plain water if preferred). I added garbanzo beans and baby spring greens!! I made this yesterday and am having it for lunch today. I made a dressing as you describe, with the addition of 1/2 teaspoon dried oregano. Drizzle with the dressing … Without trying this recipe, I know it’ll be amazing having used similar flavors myself. Less chance of burning or scorching. So, so good. I zested the lemon and made a vinegrette with the lemon zest, lemon juice, evoo,salt pepper and added garlic and then tossed that into the rest of the ingredients. I made this today…followed the recipe but added a bit of green pepper and a couple handfuls do fresh spinach leaves (I snipped them with kitchen shears so they weren't so huge). Add the quinoa veggies, chickpeas and feta cheese to a large mixing bowl. When the water boils, … I never thought to use the rice cooker w/ quinoa. This was delic! 472 calories; protein 12.1g 24% DV; carbohydrates 39.1g 13% DV; dietary fiber 6.9g 28% DV; sugars 7.4g; fat 30.1g 46% DV; saturated fat 7g 35% DV; cholesterol 6.3mg 2% DV; vitamin a iu 2268.3IU 45% DV; vitamin c 16mg 27% DV; folate 75.9mcg 19% DV; calcium 209.1mg 21% DV; iron 3.3mg 18% DV; magnesium 106.6mg 38% DV; potassium 393.3mg 11% DV; sodium 608.8mg 24% DV; added sugar 1.5g. There's nothing worse than ruining a recipe by using flavorless tomatoes! My new favorite cold salad meal! I made this last week. Will buy the other ingredients and remake it again! My calories added up to alot more and I didnt even use the onion or have enough cucumbers. Boy was THAT a mistake! Do you think couscous work work in place of the quinoa? My food philosophy is to eat seasonal, whole foods and maintain good portion control (everything in moderation!). This was delicious! EatingWell may receive compensation for some links to products and services on this website. Bulk it up with chicken or shrimp for just a couple more p+! I have to say, make sure you use fresh tomatoes. pity i am not able to do a quinoa properly !! This is one of my favorite Skinnytaste salads! This was refreshing, full of flavor, and absolutely delicious!! TOTALLY AWESOME. It was so good, I made it again the following day. Do you put the same amount of water in as you would do with rice? I make it often and enjoy the leftovers–it still tastes delicious the next day. It should be something with a concentrated taste in a small package. Very nice, quick dinner for a hot day, and enough for leftovers for tomorrow's lunch. Get recipes & exclusive content via email: You can unsubscribe anytime by clicking the "unsubscribe" link at the bottom of emails you receive. Also tastes wonderful with cilantro. I've made it 3 times this week as its a big hit with my family!!! Thanks for the recipe! Love this salad!!! All the ingredients combined taste so fresh. 1 clove garlic, chopped. All Right Reserved. Whisk oil, vinegar, oregano, honey, Dijon and crushed red pepper in a large bowl. So I omitted olives, and I sauteed the onion in a little bit of olive oil before adding it to the mix. Followed this one except I added Italian seasoning, a little Himalayan salt, and added a little brine from olives. Opa! Quick Question, when I calculated the PP+, I got 4… Perhaps I missed something? Great for mealprepped lunches and I always pair with a piece of grilled chicken or 2 drumsticks (and an extra sprinkling of feta)! My quinoa turned out a little like oatmeal, but I'm going to try one of the tips I read in the comments next time. If only I could eat quinoa! Thanks! Delish!!! Offers may be subject to change without notice. I would make this but use MCT oil. Amazing!! Whisk oil, vinegar, oregano, honey, Dijon and crushed red pepper in a large bowl. I made this tonight and I have to say this is my favorite recipe of yours I've tried so far (and they are all good). foodsubs.com says to sub sun dried tomatoes or capers for kalamata olives. It keeps well in the fridge for up to 3 days, so make a big batch for lunches all week. It's an easy vegetarian dinner recipe that can also be made ahead as a healthy lunch option. Very different taste than a standard cucumber. , I like adding a smidge of fresh dill – not enough to overpower – and it works really nicely with the olives and feta . Need to find me some more tnx a bunch. Whenever I make your Naked Greek Feta Zucchini Turkey Burgers (so good), I double the salad and usually serve with quinoa on the side.

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