Ingredients:

  • 1 cup (185g) White or Tri-color Quinoa
  • 2 cups (475ml) Water or Low-sodium Vegetable Broth
  • 1/2 tsp (3g) Sea salt
  • 1 large (200g) English Cucumber, quartered and sliced
  • 1 cup (150g) Cherry tomatoes, halved
  • 1 large (150g) Red bell pepper, diced small
  • 1/2 medium (60g) Red onion, finely minced
  • 1 can (425g) Chickpeas, rinsed and patted dry
  • 1/2 cup (75g) Kalamata olives, pitted and sliced
  • 1/2 cup (75g) Feta cheese, crumbled
  • 1/2 cup (15g) Fresh parsley, chopped
  • 1/4 cup (60ml) Extra virgin olive oil
  • 3 tbsp (45ml) Fresh lemon juice
  • 1 tbsp (15ml) Red wine vinegar
  • 1 clove Garlic, pressed or grated
  • 1 tsp (1g) Dried oregano
  • 1/2 tsp (2g) Dijon mustard
  • 1/4 tsp black pepper

Instructions:

  1. Rinse 1 cup quinoa. Use a fine mesh sieve under cold running water for 30 seconds. Note: This removes the bitter saponins.
  2. Place rinsed quinoa in a medium saucepan over medium heat. Dry-toast for 2 minutes, stirring constantly, until the grains smell nutty and the moisture has evaporated.
  3. Add 2 cups of water or broth and 1/2 tsp salt to the pan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and tails appear. Once water is absorbed, remove from heat and let sit covered for 5 minutes before fluffing with a fork.
  4. In a mason jar or small bowl, combine 1/4 cup olive oil, lemon juice, red wine vinegar, garlic, oregano, and Dijon mustard. Shake or whisk vigorously until the dressing is fully emulsified.
  5. In a large mixing bowl, combine the fluffed quinoa, chickpeas, cucumber, cherry tomatoes, bell pepper, red onion, olives, parsley, and crumbled feta.
  6. Pour the dressing over the salad and toss gently to ensure every ingredient is coated. Serve immediately or refrigerate for up to 3 days.