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Mediterranean Quinoa Salad

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Prep Time 10 mins
Cook Time 14 mins
Total Time 24 mins
Servings 4 Servings

Ingredients
  

  • 1/2 Cup Quinoa 3 3/4 Ounces
  • 1 Cup Chopped Bell Peppers 5 Ounces
  • 1/2 Cup Garbanzo Beans (Strained) 3 Ounces
  • 1 Cup Cucumber 4 Ounces
  • 2 Tablespoons Reese Pearl Capers (Strained)
  • 1 Cup Cherry or Grape Tomatoes 5 Ounces
  • 1/4 Medium Sliced Red Onion 1 1/4 Ounce
  • 1/3 Cup Pitted & Halved Kalamata Olives 2 ounces
  • 1 12 Ounce Jar Reese Quartered Artichoke Hearts in Water Strained and Chopped
  • 1/4 Cup Feta Crumbles 1 1/4 Ounce
  • 1/4 Cup Chopped Fresh Mint Leaves (Stems Removed) 1/3 Ounce
  • 1/4 Cup Chopped Parsley 1/3 Ounce
  • 1/3 Cup Fresh Squeezed Lemon Juice 2 1/2 Fluid Ounces
  • 1/4 Cup olive oil 2 Fluid Ounces

Instructions
 

  • Place 1/2 cup quinoa in a medium pan with three cups water. Bring to a boil and cook for 12-14 minutes. Strain and rinse the quinoa with cold water. Set aside and prepare the remaining ingredients.
  • Chop, weigh, or measure all the remaining ingredients. Place them in a bowl and lightly toss together to combine.
  • Serve cold.

Notes

Thank you for supporting the brands that I enjoy working with. This is a sponsored conversation written by me on behalf of Reese Specialty Foods. The opinions and text are all mine. XOXO- Kristel