Happy Sunday everyone! I hope you are having a relaxing weekend. Today I would like to share a recipe for a filling quinoa salad packed with flavor and loaded with veggies.

With summer veggies in abundance this salad is a great way to use them in a hearty salad. With bell peppers, zucchini, olives, arugula, onions, garlic, chickpeas, quinoa and feta, this is one filling salad. The best part is you can use leftover quinoa so if you have leftover quinoa and are wondering how to use it, make this quinoa salad.

Summer Quinoa Salad

Ingredients:

1 cup cooked quinoa
1 can chickpeas
1/2 bag arugula about 4 cups full
6 small sweet bell peppers thinly sliced
1/2 zucchini or cucumber cut into small pieces
1/2 cup chopped onion
1 garlic clove crushed
1/2 cup briny olives
Feta cheese – optional
Honey dijon vinaigrette

Directions:

In a large bowl add all the vegetables, quinoa, chick peas, and olives. To this add the vinaigrette (about 4 tbsp) and toss the salad. Taste and add more dressing if needed. Top with feta cheese. Salad is ready. Refrigerate until ready to serve. Pairs great with a veggie sandwich.