Recipe By Tracy (sugarcrafter)
Perfect for lunch or as a side!
- 7 ounces, weight Red Quinoa
- ½ cups Eggplant, Diced
- ½ cups Cucumber, Diced
- ¼ cups Tomato, Diced
- ¼ cups Sliced Olives
- 2 cloves Garlic, Minced
- 1 can (15.5 Oz. Can) Chick Peas, Drained
- 1 Tablespoon Olive Oil
- ¼ cups Feta Cheese
Cook the quinoa according to package directions. Drain and set aside. Dice the eggplant, cucumber, tomato, and olives, and mince the garlic. Drain the chick peas and set aside.
In a large bowl, mix together all of the ingredients except the cheese.
When ready to serve, crumble the feta cheese over the top of each serving. Serve at room temperature.