Ingredients:

  • 2 cups (336g) uncooked quinoa
  • 4 cups (950ml) water
  • 1 tsp (6g) salt
  • 1 English cucumber, diced (approx. 2 cups / 300g)
  • 1 cup (150g) cherry tomatoes, halved
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1/2 cup (75g) red onion, finely diced
  • 1/2 cup (60g) Kalamata olives, sliced
  • 3/4 cup (100g) feta cheese, crumbled
  • 1/2 cup (30g) fresh parsley, chopped
  • 1/3 cup (80ml) extra-virgin olive oil
  • 1/4 cup (60ml) fresh lemon juice
  • 2 cloves (6g) garlic, minced
  • 1 tbsp (15ml) maple syrup
  • 1/2 tsp (3g) 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, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is fully absorbed.
  2. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork until the grains look like tiny spirals.
  3. Dice the cucumber, tomatoes, and onion. In a large mixing bowl, combine the chopped vegetables, rinsed chickpeas, olives, and parsley.
  4. In a small jar or bowl, whisk together the olive oil, lemon juice, minced garlic, maple syrup, salt, and pepper until the mixture is thickened and opaque.
  5. Transfer the fluffed quinoa into the vegetable bowl and fold in the dressing until well combined.