Mediterranean Quinoa Salad

This one is a great dish for potlucks and make-ahead meals for the week as it seems to only get better in the fridge! And, hear me out, I think it tastes like pizza! 

Mediterranean Quinoa Salad 

Yield: 12 servings 

For the salad: 

5 cups cooked quinoa, chilled 

1 can (about 1 /2 cups) garbanzo beans, drained and rinsed

2 cucumbers, seeded and chopped 

1/2 cup chopped sundried tomatoes 

1/2 cup diced red onion 

1/2 cup fresh basil chiffonade, packed 

1/3 cup pignolias (pine nuts) 

For the dressing: 

1/2 cup olive oil 

1/4 cup red wine vinegar 

2 tablespoons minced garlic 

1 tablespoon dried parsley 

1/2 teaspoon dried oregano 

1/2 teaspoon dried thyme 

1/2 teaspoon red chili flakes (optional) 

salt and pepper, to taste 

In a large bowl, toss together all salad ingredients. 

In a separate small bowl, whisk together all dressing ingredients. 

Toss salad with dressing and store in the refrigerator before serving. 

Should last for at least 5 days in an airtight container.