Fluffy quinoa meets crisp vegetables, creamy feta, and hearty chickpeas in a zesty lemon-olive oil dressing.
# Needed Ingredients:
→ Grains & Legumes
01 - 1 cup quinoa
02 - 1 can (15 oz) chickpeas, drained and rinsed
→ Vegetables & Herbs
03 - 1 cup cherry tomatoes, halved
04 - 1 cucumber, diced
05 - 0.5 cup fresh parsley or cilantro, chopped
→ Dairy
06 - 0.5 cup feta cheese, crumbled
→ Dressing
07 - 3 tablespoons olive oil
08 - 2 tablespoons fresh lemon juice
09 - Salt and pepper to taste
# How-To Steps:
01 - Rinse the quinoa thoroughly under cold running water until the water runs clear.
02 - In a medium saucepan, combine the quinoa with 2 cups of water or vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the liquid is absorbed and quinoa is tender. Remove from heat and let cool for a few minutes.
03 - While the quinoa is cooking, halve the cherry tomatoes, dice the cucumber, and chop the fresh herbs.
04 - In a large mixing bowl, combine the cooled quinoa, chickpeas, cherry tomatoes, cucumber, chopped herbs, and crumbled feta cheese.
05 - In a small bowl, whisk together the olive oil and lemon juice. Season with salt and pepper to taste.
06 - Pour the dressing over the salad and toss gently to combine all ingredients evenly.
07 - Serve immediately, or chill in the refrigerator for 30 minutes for a colder, more refreshing salad.
