1½ cup dry quinoa
½ cup extra virgin olive oil
1 tablespoon balsamic vinegar
2 garlic cloves, pressed
½ teaspoon dry basil, minced
½ teaspoon dried thyme, crushed between your fingers
salt and freshly ground black pepper
1 can of chickpeas, drained
3 cups rocket
⅓ cup roasted red bell pepper, drained and chopped
⅓ cup pitted kalamata olives, sliced
⅓ cup crumbled feta cheese
Cook the quinoa according to package directions with ½ teaspoon salt added to the water. Cool completely.
Mix the olive oil, balsamic vinegar, pressed garlic, basil and thyme. Whisk until well combined. Season with salt and freshly ground black pepper and set aside.
To a large serving bowl, add the quinoa, rocket, —red bell pepper, kalamata olives, chick peas and feta cheese.
Drizzle with the dressing and garnish with basil. Season to taste. Serve at room temperature.