Ingredients:

  • 1 cup (170g) uncooked quinoa
  • 2 cups (475ml) water
  • 1/2 tsp (3g) salt
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1 cup (150g) English cucumber, finely diced
  • 1 cup (150g) cherry tomatoes, quartered
  • 1/2 cup (75g) feta cheese, crumbled
  • 1/2 cup (90g) Kalamata olives, pitted and sliced
  • 1/3 cup (50g) red onion, finely minced
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/3 cup (80ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 1 tbsp (15ml) red wine vinegar
  • 2 cloves (6g) garlic, minced
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Rinse the quinoa in a fine-mesh strainer under cold water for 30 seconds. Combine quinoa, water (or broth), and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  2. Remove the saucepan from heat and let the quinoa sit, covered, for 5 minutes before fluffing with a fork.
  3. While the quinoa cools, dice the cucumber and tomatoes. Mince the red onion. Combine the diced vegetables with the chickpeas, olives, and parsley in a large mixing bowl.
  4. In a small jar or bowl, combine the olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and pepper. Shake or whisk until emulsified.
  5. Pour the cooled quinoa into the bowl of vegetables. Drizzle the dressing over the top and gently fold together. Fold in the crumbled feta last.