Ingredients:

  • 1 cup (185g) White or Tri-color Quinoa, thoroughly rinsed
  • 1.5 cups (350ml) Water or Vegetable Broth
  • 1 can (15 oz/425g) Chickpeas, drained and rinsed
  • 0.5 tsp Sea Salt
  • 2 cups Persian cucumbers, diced
  • 1 cup Cherry tomatoes, halved
  • 0.5 cup Red onion, finely minced
  • 0.5 cup Fresh flat-leaf parsley, chopped
  • 0.25 cup Fresh mint, julienned
  • 0.5 cup Kalamata olives, pitted and halved
  • 0.5 cup Feta cheese, crumbled
  • 0.25 cup Extra virgin olive oil
  • 3 tbsp Fresh lemon juice
  • 1 clove Garlic, grated
  • 1 tsp Dijon mustard
  • 0.5 tsp Dried oregano
  • 1 pinch Black pepper to taste

Instructions:

  1. Rinse the quinoa. Place the dry seeds in your fine mesh sieve and run cold water over them. Rub them with your fingers until the water is no longer cloudy or sudsy. Note: This removes the saponin coating that makes quinoa taste like soap.
  2. Toast for flavor. Drop the wet quinoa into a medium saucepan over medium heat. Stir constantly for 2–3 minutes until you hear a faint popping sound and smell a nutty aroma.
  3. Simmer it down. Pour in 1.5 cups of water and 0.5 tsp salt. Bring it to a rolling boil, then immediately turn the heat to its lowest setting. Cover the pot.
  4. Wait the 15 minutes. Let it simmer undisturbed for 15 minutes. Do not lift the lid or you'll lose the steam needed to cook the grains evenly.
  5. The final steam. Remove the pan from the heat but keep the lid on. Let it sit for 5 minutes. until the grains look translucent with a visible white halo.
  6. Whisk the vinaigrette. While the grains steam, combine the Dijon, lemon juice, garlic, oregano, and pepper in a small bowl. Slowly pour in the olive oil while whisking until the liquid is opaque and velvety.
  7. The moisture seal. Fluff the quinoa with a fork and transfer to a large bowl. Drizzle with 1 tablespoon of dressing while it’s still hot and toss. Note: This prevents the quinoa from clumping.
  8. Prep the garden. Dice the cucumbers, halve the tomatoes, and mince the onion. Chop the parsley and mint.
  9. Combine and toss. Add the chickpeas, olives, feta, and all the vegetables to the quinoa. Pour over the rest of the dressing.
  10. Final mix. Toss everything together gently so you don't smash the feta into a paste. Serve it up immediately or let it chill.