Ingredients:

  • 1 cup (170g) uncooked white quinoa
  • 2 cups (480ml) water or vegetable broth
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1 large (approx. 8 oz / 225g) English cucumber, diced
  • 1 pint (280g) cherry tomatoes, halved
  • 1/2 cup (75g) red onion, finely diced
  • 1/2 cup (60g) Kalamata olives, pitted and sliced
  • 1/2 cup (15g) fresh Italian parsley, chopped
  • 1/4 cup (60ml) 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. Place quinoa in a fine-mesh strainer and rinse under cold water for 30 seconds to remove the bitter saponin coating.
  2. Combine rinsed quinoa and water or vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  3. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and spread on a plate to cool quickly.
  4. While the quinoa simmers, dice the cucumber, halve the tomatoes, and finely mince the red onion.
  5. Slice the Kalamata olives and chop the fresh parsley.
  6. In a small mason jar or bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper until emulsified.
  7. In a large mixing bowl, combine the cooled quinoa, drained chickpeas, diced cucumber, halved tomatoes, red onion, olives, and parsley.
  8. Pour the lemon-herb dressing over the ingredients and toss gently to combine.