This salad became a staple in my camping trips: delicious, healthy and easy to make! And if you have a fridge in your car like I do, leftovers are even better!
INGREDIENTS (2 serves):
- 2 cups uncooked quinoa
- 1 onion
- 1 big red capsicum
- 1 cucumber
- 2 cups chickpeas
- 1 cup kidney beans
- 1 cup kalamata olives
- 1/2 cup sundried tomatoes
- 1 cup feta cheese
- basil to taste (fresh or dried)
- oil and vinegar to taste
- salt and pepper to taste
To learn how to make this delicious salad, you can watch this video, or keep reading below!
When you have set camp:
Sauté the onion until the edges are golden, then add your bell pepper, chopped. Cook till soft.
In the meanwhile, cook the quinoa.
Once cooked, in a mixing bowl, add all the ingredients.
Add the condiments…
and enjoy!
You can shop here for all my suggested cooking gear I use.
PS: Have you changed something on the recipe and you think it tastes better or do you have a tip? Comment below and I will add it to the post 🙂
