Made this super easy Mediterranean-ish quinoa and it did not disappoint. We will have variations of this in the fridge all summer long.

I think the secret is the dressing: 1/3 c EVOO + 1/3 c red wine vinegar. So simple!

YOU WILL NEED:

• 1 cup uncooked quinoa
• 1/3 c evoo
• 1/3 c red wine vinegar
• 1/2 c diced cucumber
• 1/2 c diced peppers
• 1/2 c roasted (or simply drained and rinsed from a can) chickpeas
• 1/2 c Mediterranean flavored feta

Other ideas, should you want to make a substitute or just add a little extra:

• diced tomato
• olives
• artichoke hearts
• shredded chicken

TO MAKE:

1. Cook 1 c quinoa according to directions and let it cool. *(1 cup uncooked quinoa yields about 3 cups cooked quinoa; *I always rinse my quinoa first to help it not get sticky and clump together. You can also buy pre-washed quinoa. This is tricolor from @traderjoes.
2. Once cooled, I added the following: 1/2 c diced cukes + 1/2 c diced peppers + 1/2 c leftover roasted chickpeas** + 1/2 c @traderjoes Mediterranean feta***
3. Gave this all a hefty stir then added the dressing and stirred again. DONE!

Keeps in fridge approx. 4 days

This actually tastes better the next day since the flavors all marinate overnight ? and there are endless options to what you could add to it! Whatever you have on hand really. And don’t worry about it being exactly 1/2 c…if you’ve got a random few cherry tomatoes you need to use, add them! Handful of chopped kale? Why not!

** I had leftover roasted chickpeas (recipe on blog) so I used them. I do think they add amazing flavor, but you could certainly just use raw chickpeas and call it done.

***You don’t have to use the flavored feta but if you live near a TJ’s woah baby I highly suggest it – it’s delicious! Perhaps other groceries also carry a similar product.

We enjoyed half of this tonight topped with avocado and I’ll save the other half to incorporate into tomorrow night’s meal.