- 1 cup Lakeside Cocktail Cukes
- 1 cup Lakeside Snacking Collection
- 1 1/2 cup chickpeas
- 7 quail eggs
- 1/2 red onion
- 1/2 cup feta
- 1 1/2 cups cooked quinoa
- 2 tbsp parsley
- 1/4 cup olive oil
- 1 tbsp red wine vinegar
- 2 tsp fresh lemon juice
- 1 tsp dijon mustard
- salt and pepper
Boil water and add quail eggs for 2 minutes. Remove and transfer to an ice bath to cool. Peel and halve.
In a large bowl, combine chopped cucumbers, quartered tomatoes, chickpeas, eggs, chopped red onion, parsley and quinoa.
In a small bowl, add olive oil, vinegar, lemon juice, and mustard. Season with salt and pepper and mix.
Add the dressing and feta to the salad and toss.
Chill for 30 minutes and serve.