Ingredients:

  • 1 cup (185g) pre-rinsed tri-color quinoa
  • 2 cups (475ml) vegetable broth
  • 0.5 tsp sea salt
  • 1 can (15oz/425g) chickpeas, drained and rinsed
  • 1 cup (150g) cherry tomatoes, halved
  • 1 large English cucumber, diced
  • 0.5 cup (75g) crumbled feta cheese
  • 0.5 cup (15g) fresh flat-leaf parsley, finely chopped
  • 2 large ripe avocados, diced
  • 0.25 cup (60ml) extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 clove garlic, minced
  • 1 tsp dried oregano
  • 0.5 tsp cracked black pepper

Instructions:

  1. Combine the tri-color quinoa and vegetable broth in a medium saucepan. Bring to a rapid boil.
  2. Reduce heat to the lowest setting, cover with a tight-fitting lid, and simmer for 15 minutes until liquid is absorbed and quinoa tails are visible.
  3. Spread the cooked quinoa onto a large rimmed baking sheet in a thin layer to cool for 5 minutes.
  4. In a small glass jar, combine olive oil, lemon juice, minced garlic, oregano, and black pepper. Shake vigorously until emulsified.
  5. In a large mixing bowl, combine the cooled quinoa, chickpeas, cherry tomatoes, diced cucumber, crumbled feta, and parsley.
  6. Gently fold in the diced avocado and pour the dressing over the salad. Toss lightly to coat without mashing the avocado.