Mediterranean Quinoa Salad with Chickpeas and Feta

Ingredients

• 🍚1 cup quinoa, uncooked
• 🍲1 ½ cups vegetable broth or water
• 🥫1 can chickpeas, rinsed and drained
• 🥒½ cup cucumber, diced
• 🍅½ cup cherry tomatoes, halved
• 🧅¼ cup red onion, finely chopped
• 🌿¼ cup fresh parsley, chopped
• 🧀½ cup feta cheese, crumbled
• 🫒3 tbsp extra virgin olive oil
• 🍋2 tbsp lemon juice
• 🌿1 tsp dried oregano
• 🧂½ tsp salt
• 🌶️¼ tsp black pepper

Method

1. 1Rinse quinoa thoroughly under cold water. Combine quinoa and vegetable broth (or water) in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed.
2. 2Once cooked, remove quinoa from heat and let it sit, covered, for 5 minutes. Then, fluff with a fork and transfer to a large bowl to cool completely.
3. 3While quinoa cools, prepare the dressing. In a small bowl, whisk together olive oil, lemon juice, dried oregano, salt, and black pepper.
4. 4Add the rinsed and drained chickpeas, diced cucumber, halved cherry tomatoes, finely chopped red onion, and fresh parsley to the cooled quinoa in the large bowl.
5. 5Pour the prepared dressing over the quinoa and vegetable mixture. Toss gently to ensure all ingredients are well combined and coated with the dressing.
6. 6Finally, gently fold in the crumbled feta cheese.
7. 7Serve immediately or chill in the refrigerator for at least 30 minutes for flavors to meld.