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Lemon Herb Quinoa Crunch Salad

Products Used: Tanimura & Antle Artisan Romaine and Tanimura & Antle Artisan Sweet Italian Red Onions

Ingredients
  • 2 heads of Artisan Romaine, chopped
  • 1 ½ cups cooked quinoa
  • 1 can chickpeas (drained and rinsed)
  • ½ cup Artisan Sweet Italian Red Onion, diced
  • 2–3 Persian cucumbers, diced
  • ½ cup fresh Italian parsley, chopped
  • ½ cup fresh mint, chopped
  • ½ cup pistachios, chopped
  • ½ cup feta cheese, crumbled
  • Juice of 2 lemons
  • ⅓ cup olive oil (drizzle as desired)
  • Salt & pepper, to taste
Directions

  1. Cook quinoa according to package directions and let it cool completely.

  2. Prepare chickpeas: cook from dried if using, or rinse canned for convenience.

  3. Chop cucumbers, red onion, parsley, mint, and pistachios.

  4. In a large bowl, combine quinoa, chickpeas, cucumbers, parsley, mint, red onion, pistachios, and feta.

  5. Dress with lemon juice, olive oil, salt, and pepper.

  6. Toss gently until everything is evenly coated. Chill for 20–30 minutes before serving, and enjoy!