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Daphne Oz's Lemon Herb and Feta Salad

Lemon Herb Feta Salad Daphne Oz
Quinoa Salad with Chickpeas, Peas, and Almonds
skill level
Easy
time
1-30min
servings
4
cost
$
Contributed by :
Lemon Herb and Feta Salad Recipe: These grain-like seeds will easily take on the flavors of the surrounding components. Let the salad fully marinate in the dressing for maximum flavor.
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ingredients
  • 1/2 cup Quinoa (rinsed)
  • 1 cup Water
  • 2 15.5-ounce can Chickpeas (rinsed)
  • 1/2 cup English Peas
  • 1/3 cup Almonds (toasted and roughly chopped)
  • 1/2 bunch fresh Mint (leaves torn)
  • 1/2 bunch freshly Parsley (leaves torn)
  • 1/4 cup freshly Dill fronds
  • 2 Lemons (zest and juice)
  • Olive Oil
  • Salt and freshly cracked Black Pepper
  • Crumbled Feta for garnish
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1/2 cup Quinoa (rinsed)
    1 cup Water
    Bring a medium pot of salted water to a boil and add the quinoa. Cook for 12 to 15 minutes or until the quinoa's sprout has spiraled out and grain is tender.
  • 2
    2 15.5-ounce can Chickpeas (rinsed)
    1/2 cup English Peas
    1/3 cup Almonds (toasted and roughly chopped)
    1/2 bunch fresh Mint (leaves torn)
    1/2 bunch freshly Parsley (leaves torn)
    1/4 cup freshly Dill fronds
    2 Lemons (zest and juice)
    Combine the quinoa with the peas, almonds amd mint, parsley, dill and lemon zest in a bowl.
  • 3
    Olive Oil
    Salt and freshly cracked Black Pepper
    Crumbled Feta for garnish
    Dress the salad by drizzling with extra virgin olive oil and lemon juice. Season with salt and pepper. Toss the salad with the dressing and serve with crumbled feta on top. This salad can be made ahead and served chilled.

    Helpful Tip:
    1. You can tear the fresh herbs with your hands; don’t worry about chopping them neatly!
     
 
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