Ingredients:

  • 1 cup (185g) uncooked white quinoa
  • 2 cups (480ml) water or low-sodium vegetable broth
  • 1 cup (150g) English cucumber, finely diced
  • 1 pint (250g) cherry tomatoes, halved
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1/2 cup (75g) red onion, finely diced
  • 1/2 cup (75g) crumbled feta cheese
  • 1/2 cup (30g) fresh parsley, chopped
  • 1/4 cup (40g) kalamata olives, sliced
  • 1/3 cup (80ml) extra-virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 1 clove (5g) garlic, minced
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Rinse the quinoa under cold water using a fine-mesh strainer.
  2. Combine quinoa and water or broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
  3. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
  4. While the quinoa rests, dice the cucumber, red onion, and halve the cherry tomatoes.
  5. In a small jar or bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and black pepper until emulsified.
  6. Pour the dressing over the warm quinoa and stir to allow the grains to absorb the flavors.
  7. Once the quinoa has cooled slightly, gently fold in the chickpeas, cucumber, tomatoes, red onion, olives, and crumbled feta cheese.