Fluffy quinoa and chickpeas tossed with fresh vegetables, herbs, and feta in a zesty lemon dressing.
# What You'll Need:
→ 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 - 1/2 cup fresh parsley or cilantro, chopped
→ Dairy
06 - 1/2 cup feta cheese, crumbled
→ Dressing
07 - 3 tablespoons olive oil
08 - 2 tablespoons lemon juice
09 - Salt and pepper to taste
# How-To Steps:
01 - Rinse the quinoa thoroughly under cold running water until 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 cooks, halve the cherry tomatoes, dice the cucumber, and chop the fresh herbs.
04 - In a large mixing bowl, combine the cooled quinoa, drained chickpeas, halved cherry tomatoes, diced 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. Serve immediately or chill in the refrigerator for 30 minutes for a colder, more refreshing presentation.
