Ingredients:

  • 1 cup (170g) uncooked quinoa
  • 2 cups (480ml) water
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1 English cucumber, diced (approx. 300g)
  • 1 pint (280g) cherry tomatoes, halved
  • 1/2 cup (75g) red onion, finely diced
  • 1 red bell pepper, diced (approx. 150g)
  • 1/2 cup (80g) Kalamata olives, pitted and sliced
  • 1/2 cup (75g) feta cheese, crumbled
  • 1/3 cup (80ml) extra-virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 1 tbsp (15ml) red wine vinegar
  • 2 cloves garlic, minced
  • 1 tsp (5g) dried oregano
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) black pepper
  • 2 tbsp (15g) fresh parsley, chopped

Instructions:

  1. Rinse the quinoa in a fine-mesh strainer under cold water for 30 seconds. Combine quinoa and water in a saucepan, bring to a boil, then cover, reduce heat to low, 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. Dice the English cucumber, cherry tomatoes, red onion, and red bell pepper into uniform, pea-sized pieces.
  4. In a large mixing bowl, combine the fluffed quinoa, chickpeas, cucumber, tomatoes, onion, bell pepper, and olives.
  5. Whisk together the olive oil, lemon juice, vinegar, garlic, oregano, sea salt, and black pepper until emulsified.
  6. Pour the dressing over the salad while the quinoa is still lukewarm and fold in the crumbled feta and chopped fresh parsley.