Ingredients:

  • 1 cup (170g) uncooked quinoa
  • 2 cups (480ml) water
  • 1/2 tsp (3g) salt
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1 English cucumber, diced (300g)
  • 1 pint (280g) cherry tomatoes, halved
  • 1/2 cup (75g) red onion, finely diced
  • 1/2 cup (70g) Kalamata olives, pitted and sliced
  • 1/2 cup (75g) fresh parsley, chopped
  • 3/4 cup (100g) feta cheese, crumbled
  • 1/4 cup (60ml) extra-virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 1 tbsp (15ml) red wine vinegar
  • 1 clove (5g) garlic, minced
  • 1/2 tsp (3g) dried oregano
  • 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. Place quinoa, water, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Let it sit covered for 5 minutes, then fluff with a fork.
  2. While the quinoa cools, chop the cucumber, tomatoes, and onion. In a large mixing bowl, combine the diced vegetables, rinsed chickpeas, sliced olives, and chopped parsley.
  3. In a small jar, combine the olive oil, lemon juice, vinegar, minced garlic, oregano, salt, and pepper. Shake vigorously or whisk until the mixture is glossy and thickened.
  4. Add the fluffed, cooled quinoa to the vegetable bowl. Pour the lemon vinaigrette over the top and toss gently to coat. Gently fold in the crumbled feta at the end.