A tasty and healthy side dish, lunch or snack.

4 servings

• 2 cups (500 mL) quinoa, cooked
• 1/2 cup (125 mL) fresh herbs, chopped
• 1 cup (250 mL) feta, crumbled
• 1-28 oz (796 mL) can chickpeas, drained
• 12 cherry tomatoes, split in half
• 1 red onion, chopped
• Salt and pepper, to taste

MAPLE SYRUP DRESSING

• 2 Tbsp. (30 ml) Sarafino grainy mustard
• 2 Tbsp. (30 mL) Sarafino red wine vinegar or lemon juice
• 4 Tbsp. (60 mL) Olearia San Giorgio Aspro Extra Virgin olive oil
• 1 Tbsp. (15 mL) Sarafino maple syrup
• 2 Tbsp. (30 mL) chives or fresh herbs (optional).

PREPARATION

Maple syrup dressing: in a bowl, combine mustard and wine vinegar or lemon juice. Season to taste. Using a fork, whip the dressing while adding olive oil and maple syrup.
Adjust seasoning and add chives or fresh herbs (optional).
In a bowl combine all remaining ingredients. Add dressing and season to taste. Serve chilled.