Easy Quinoa Salad in 30 Minutes with Feta and Chickpeas

Instructions:

1. Rinse the 1 cup of quinoa in a fine mesh strainer under cold water for 60 seconds until the water runs clear and bubbles stop forming. This is crucial to remove the bitter saponins.
2. Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the rinsed quinoa and sauté for 2 minutes until you hear a faint popping sound and smell a nutty aroma.
3. Pour in 2 cups of water (or broth) and 0.5 tsp sea salt. Bring the mixture to a rolling boil, then immediately reduce the heat to the lowest possible simmer.
4. Cover with a tight lid and cook for 15 minutes until all the liquid is absorbed and you see tiny tails on the grains.
5. Turn off the heat. Let the pot sit, undisturbed and covered, for 10 minutes to allow the steam to finish the texture.
6. While the grains rest, whisk 0.33 cup olive oil, 3 tbsp lemon juice, 1 tbsp red wine vinegar, 1 grated garlic clove, 1 tsp oregano, and 0.5 tsp black pepper in a small jar or bowl until the dressing looks slightly cloudy and thickened.
7. In your largest mixing bowl, combine the drained chickpeas, diced cucumbers, chopped bell peppers, minced red onion, and halved olives.
8. Fluff the quinoa with a fork and add it to the vegetable bowl. Pour the dressing over the top and toss until every grain is glistening.
9. Gently fold in 0.5 cup crumbled feta, 0.5 cup parsley, and 0.25 cup torn mint until just combined to avoid mashing the cheese.
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