By Sammi Haber Brondo
Ingredients:
For the Quinoa
1 cup cooked quinoa
2 tbsp olive oil
For the Salad
4 oz Little Leaf Farms Baby Crispy Green Leaf lettuce
1 ½ cups chopped mini cucumbers
1 cup halved grape tomatoes
1 cup diced red onion
1 cup crumbled feta cheese
½ cup halved kalamata olives
¾ cup crushed pita chips
¼ cup Greek dressing of choice
Salt
Directions:
For the Quinoa
1
Preheat the oven to 375 F. Line a baking sheet with parchment paper.
2
Add the cooked quinoa onto the baking sheet and drizzle with olive oil. Sprinkle with salt and spread into an even layer. Cook in the preheated oven for 30-40 minutes, tossing every 10 minutes, until crispy. Let cool and set aside.
For the Salad
3
Assemble the salad: add the lettuce, chopped cucumber, tomatoes, onion, feta cheese, olives, and pita chips. Add the crispy quinoa and toss with dressing. Serve immediately.
CategorySalad
Ingredients
For the Quinoa
1 cup cooked quinoa
2 tbsp olive oil
For the Salad
4 oz Little Leaf Farms Baby Crispy Green Leaf lettuce
1 ½ cups chopped mini cucumbers
1 cup halved grape tomatoes
1 cup diced red onion
1 cup crumbled feta cheese
½ cup halved kalamata olives
¾ cup crushed pita chips
¼ cup Greek dressing of choice
Salt