Quinoa Salad with Chick Peas and Chopped Veggies

4 C. cooked Quinoa
1 can chick peas, drained
2 C. chopped veggies. (I used Dole Chop Salad Kit, but skipped the tortilla strips and dressing that come with the kit) that had Green Cabbage, Red Cabbage, Romaine, Kale, Carrots, and Green Onions)
1 C. dressing of choice (I used Greek Vinaigrette and creamy blue cheese (bottom of the bottles!) that I mixed with dill mustard, vinegar and sugar)

Toss all together. Refrigerate 30 minutes before serving.

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