Ingredients:

  • 1 cup (170g) uncooked quinoa
  • 2 cups (480ml) water
  • 1/2 tsp (3g) salt
  • 1 English cucumber, diced (450g)
  • 1 pint (280g) grape tomatoes, halved
  • 1/2 cup (75g) red onion, finely diced
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1/2 cup (85g) Kalamata olives, pitted and sliced
  • 1 cup (150g) feta cheese, crumbled
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/3 cup (80ml) extra-virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 1 tbsp (15ml) red wine vinegar
  • 1 clove (5g) garlic, minced
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Rinse the quinoa in a fine-mesh strainer for 30 seconds. Combine with water and salt in a saucepan; bring to a boil, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork. Spread on a baking sheet to cool quickly.
  2. Dice the cucumber, tomatoes, and red onion into uniform, bite-sized pieces (approx. 1/4 inch). Place them in a large mixing bowl along with the rinsed chickpeas and olives.
  3. Whisk together the olive oil, lemon juice, vinegar, garlic, and oregano until the mixture is opaque and combined. Pour the dressing over the cooled quinoa and vegetables. Gently fold in the crumbled feta and chopped parsley.