*Quinoa Salad
Eden Organic Garbanzo Beans, 15oz._THUMBNAIL
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$3.49
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Jovial Organic Chickpeas, 13oz_THUMBNAIL
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$3.29
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Napa Valley Organic Red Wine Vinegar, 12.7oz._THUMBNAIL
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$5.49
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Organic Cucumber, ea._THUMBNAIL
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$1.49
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Shallots, 8 oz. Bag_THUMBNAIL
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$2.25
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Organic Lemon, ea._THUMBNAIL
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$0.99
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Organic Cluster Tomatoes, 1lb._THUMBNAIL
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$4.99
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Selina Naturally Celtic Sea Salt, 1lb._THUMBNAIL
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$11.99
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  • 1 C uncooked red quinoa
  • 1/3 C olive oil
  • 2 Tbsp red wine vinegar
  • 1.5 tsp minced shallots
  • 1/4 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 2C diced, seeded tomato
  • 1/2 C diced, seeded cucumber
  • 3 Tbsp chopped mint
  • 1 Tbsp chopped oregano
  • 1- 15oz. can garbanzo beans (chickpeas), rinsed and drained
  • 2oz. crumbled feta
  • 4 lemon wedges
 

Preparation

  1. Cook quinoa according to package directions, omitting salt and fat. Drain and place in a large bowl. Let cool 1 hour.
  2. While quinoa cools, combine oil, red wine vinegar, shallot, pepper and salt in a small bowl, stirring with a whisk. Let stand 20 minutes.
  3. Add dressing, tomato, cucumber, mint, oregano, and garbanzo beans to quinoa; toss well.
  4. Add cheese, and toss gently. Serve with lemon wedges.
  5. Kids Can Help: With a child-safe knife, kids can chop the tomatoes and cucumber, and then crumble the feta.
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