Ingredients:

  • 1 cup (170g) uncooked white or tricolor quinoa
  • 2 cups (480ml) water or vegetable broth
  • 1/2 tsp (3g) salt
  • 1/3 cup (80ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 1 tbsp (15ml) apple cider vinegar
  • 1 clove (5g) garlic, minced
  • 1/2 tsp (3g) dried oregano
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1 English cucumber, diced (approx. 300g)
  • 1 pint (250g) cherry tomatoes, halved
  • 1/2 cup (75g) red onion, finely diced
  • 1/2 cup (75g) Kalamata olives, pitted and sliced
  • 1/2 cup (75g) feta cheese, crumbled
  • 1/4 cup (15g) fresh parsley, chopped

Instructions:

  1. Rinse the quinoa in a fine-mesh strainer under cold water for 30 seconds. Combine quinoa, water or broth, and salt in a saucepan. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes until liquid is absorbed. Remove from heat and let steam for 5 minutes before fluffing with a fork.
  2. In a small bowl or jar, whisk together the olive oil, lemon juice, apple cider vinegar, minced garlic, oregano, salt, and pepper until fully emulsified.
  3. While the quinoa is still warm, pour the dressing over the grains and stir well to allow the quinoa to absorb the flavors.
  4. Fold in the drained chickpeas, diced cucumber, halved cherry tomatoes, red onion, sliced olives, crumbled feta, and chopped parsley.