Texture and flavor abound in this fresh salad. Don't worry if you can't find mizuna greens, kale would be a fabulous substitute.
Prep Time12 minutesmins
Cook Time10 minutesmins
Total Time22 minutesmins
Servings: 16Servings
Author: Carlee
Ingredients
2cupsdry quinoa
4-5cupsmizuna greenslightly packed
15ouncecan chickpeas
4ouncescrumbled feta cheese
¼cupolive oil
2Tablespoonslemon juice
1TablespoonDijon mustard
salt and pepper
Instructions
Cook the quinoa according to the package directions and allow to cool.
Wash and dry the greens. Then roughly chop them into bite sized pieces.
Rinse and drain the can of chickpeas.
Add the cooled quinoa, greens, chickpeas and feta into a large bowl.
In a small bowl, stir together the olive oil, lemon juice, mustard and a healthy pinch each of salt and pepper. Drizzle over salad and toss to coat. Adjust the seasoning to your liking.