Ingredients:

  • 1 cup (170g) uncooked white or tri-color quinoa
  • 1 ¾ cups (415ml) water or low-sodium vegetable broth
  • 1 can (15oz/400g) chickpeas, drained and rinsed
  • 1 large English cucumber, diced into ½ inch cubes
  • 1 pint (250g) cherry or grape tomatoes, halved
  • ½ medium red onion, very thinly sliced
  • ½ cup (75g) Kalamata olives, pitted and halved
  • ½ cup (60g) fresh flat-leaf parsley, finely chopped
  • ¼ cup (10g) fresh mint or dill, chopped
  • ¼ cup (60ml) extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 clove garlic, minced
  • 1 tsp dried oregano
  • ½ tsp Dijon mustard
  • ½ tsp sea salt
  • ½ tsp black pepper
  • ½ cup (110g) Feta cheese, crumbled

Instructions:

  1. Rinse the quinoa in a fine-mesh strainer under cold water for 60 seconds to remove natural saponins that cause bitterness.
  2. In a medium saucepan, combine rinsed quinoa and 1.75 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  3. Remove the pan from heat and let it sit, covered, for 5 minutes to allow the quinoa to steam. Fluff with a fork and let cool slightly.
  4. While quinoa cooks, whisk together olive oil, lemon juice, minced garlic, dried oregano, Dijon mustard, salt, and pepper in a small jar or bowl until emulsified.
  5. In a large mixing bowl, combine the cooked quinoa, chickpeas, cucumber, cherry tomatoes, red onion, olives, parsley, and mint.
  6. Pour the dressing over the salad and toss well to ensure even coating.
  7. Gently fold in the crumbled feta cheese just before serving to maintain its texture.