The Greek style salad, a salad with juicy tomatoes and cucumbers, tangy red onions, and salty kalamata olives and feta in a lemon and oregano vinaigrette, has to be one of my favourites and it is so easy to turn it into a light and yet satisfying meal with the addition of quinoa (or a whole grain) along with some chickpeas! I always enjoy using quinoa in salads like this since it is such a nice source of protein, especially when combined with a bean, and it really makes for a salad that eats like a meal. I particularly enjoy this quinoa and chickpea salad because of all of the wonderful Mediterranean flavours where the juicy tomatoes and cucumbers play brilliantly with the salty olives and feta. Another wonderful thing about this salad is how versatile it is, I always have fun changing up the ingredients and some more that work well are roasted red peppers, sun-dried tomatoes, artichoke hearts and even cool and creamy avocados!
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