Viral Cucumber-Quinoa Chopped Salad
This salad is much more than a trend! It blends crisp cucumber with nutty quinoa and hearty chickpeas. Topped with feta, pistachios and Greek dressing, it’s satisfying and flavorful.
4 Serving(s)
Ingredients
- 3 tbsp. Schnucks lemon juice
- 2 Greek Herb Bombs, melted (see notes)
- 1 (5 oz.) pkg. baby spinach-arugula mix
- 1/2 cup chilled cooked quinoa
- 1 English cucumber, diced
- 1/2 cup diced red onion
- 1 (15.5 oz.) can Schnucks garbanzo beans (chickpeas), drained and rinsed
- 1/2 cup chopped roasted unsalted pistachio
- 1/2 cup crumbled feta cheese
Instructions
- In a blender or food processor, thoroughly blend lemon juice and Greek Herb Cubes. Season with salt and pepper, if desired. Refrigerate, covered, until ready to use.
- In a large serving bowl, add spinach-arugula mix, chilled cooked quinoa, cucumber, red onion, garbanzo beans, pistachios and feta. Toss with dressing until combined. Serve immediately.
Meal Prep
When taking your Viral Cucumber-Quinoa Chopped Salad to go, season with salt and pepper, then add a little more lemon juice. Top with half of a melted Greek Herb Bomb right before serving.
Greek Herb Bombs
To make Greek Herb Bombs (listed in the ingredient list), please see this recipe.
Nutrition Facts
449 Calories Per ServingFat: 27gSaturated Fat: 3gCholesterol: 10mgSodium: 510mgCarbohydrates: 42gFiber: 8gSugars: 7gProtein: 16gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe