Foto: RecipeGirl
Ingredients
- 1½ cups water
- ¾ cup quinoa, (rinsed and drained)
- 1 large lemon
- ⅓ cup crumbled feta cheese
- ¼ cup extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon dried oregano, (crushed)
- 2 cups chopped romaine lettuce
- One 15-ounce can chickpeas, (rinsed and drained)
- 1¼ cups sliced mini red, yellow and orange sweet peppers
- 1¼ cups finely chopped cucumber
- ½ cup (jarred) chopped roasted red sweet peppers
- ½ cup pitted, sliced kalamata olives
- ¼ cup finely chopped red onion
- 1½ cups coarsely crushed pita chips
Steps
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In a medium saucepan, bring the water and quinoa to boiling; reduce heat. Simmer, covered, 15 minutes or until the water is absorbed. Spread the quinoa on a large baking sheet to cool.
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Meanwhile, for the dressing, remove 2 teaspoons of zest and squeeze ¼ cup of juice from the lemon. In a small bowl, whisk together the lemon zest and juice, cheese, oil, salt and oregano until combined.
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In a large bowl, combine the lettuce, chickpeas, sweet peppers, cucumber, roasted peppers, olives and red onion. Add half the dressing; toss to coat. Return the quinoa to the saucepan and drizzle with the remaining dressing; toss to coat. Combine the quinoa with the romaine mixture and top with crushed pita chips. Drizzle with additional oil, if desired.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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