Ingredients:

  • 1 cup (170g) uncooked quinoa
  • 2 cups (473ml) water
  • 1/2 tsp (3g) sea salt
  • 1 English cucumber, diced (approx. 300g)
  • 1 pint (280g) cherry tomatoes, halved
  • 1 cup (150g) red onion, finely diced
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1/2 cup (75g) Kalamata olives, sliced
  • 1/2 cup (75g) crumbled feta cheese
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (15ml) red wine vinegar
  • 1 clove garlic, minced
  • 1/2 tsp (1g) dried oregano
  • 1/4 tsp (1.5g) black pepper
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Combine rinsed quinoa, water, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  2. Remove the saucepan from heat and let it sit covered for 5 minutes before fluffing the quinoa with a fork.
  3. Dice the cucumber, tomatoes, and red onion. In a large mixing bowl, combine the diced vegetables, chickpeas, olives, and chopped parsley.
  4. In a small jar or bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and pepper until the mixture is cohesive.
  5. Fold the cooked quinoa and crumbled feta into the vegetable mix, then pour the vinaigrette over the salad and toss to combine.