The Summer Fridge Salad
Hearty Quinoa, Cucumbers, fresh herbs, feta and pistachios
Ingredients
- 2 cups cooked quinoa I use white, but you can use any kind
- 2 cups chopped English cucumber
- 3/4 cup chopped red onion
- 1-2 cans chickpeas (to your liking)
- 1 cup chopped mixed parsley, basil and mint
- 2 lemons, juiced
- 1/3 cup olive oil
- kosher salt and black pepper
- 8 oz broken fresh feta (from a block)
- 1/2 cup roasted and salted pistachios
Instructions
- In a large bowl, combine the cooked and cooled quinoa, cucumber, red onion, chickpeas, and fresh herbs, tossing to mix. In a small jar, shake up the lemon juice and olive oil with 3/4 tsp kosher salt and 1/2 tsp black pepper, then pour over the salad, again tossing to combine.
- Add the crumbled feta and pistachios to the salad, then check for seasoning.
- As the salad sits in the fridge, you may need to add a splash of extra lemon juice and olive oil, salt and pepper. This will keep for days and be delicious and ready to eat whenever you need a snack!
Notes
There are countless versions of this famed salad, and this mixture hits all the notes I love. I tend to like fewer chickpeas, but you can use up to two cans here to beef up the protein content.