Ingredients:

  • 1 cup (170g) uncooked white or tri-color quinoa
  • 2 cups (480ml) water or low-sodium vegetable broth
  • 1 tbsp (15ml) extra virgin olive oil
  • ½ tsp (3g) sea salt
  • 1 English cucumber, diced
  • 1 pint (280g) cherry tomatoes, halved
  • ½ cup (50g) red onion, finely diced
  • ½ cup (15g) fresh parsley, chopped
  • ¼ cup (10g) fresh mint, chopped
  • ½ cup (60g) Kalamata olives, sliced
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) fresh lemon juice
  • 1 clove garlic, minced
  • ½ tsp (2g) dried oregano
  • ¼ tsp (1g) black pepper
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed

Instructions:

  1. Rinse the quinoa in a fine-mesh strainer under cold water for 30 seconds to remove the bitter saponin coating.
  2. Heat 1 tbsp olive oil in a saucepan over medium heat. Add quinoa and stir for 2 minutes until it smells nutty.
  3. Pour in the water or broth and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  4. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
  5. While the quinoa rests, dice the cucumber, halve the cherry tomatoes, and finely chop the red onion, parsley, and mint.
  6. In a small whisk or mason jar, combine 3 tbsp extra virgin olive oil, lemon juice, minced garlic, dried oregano, and black pepper; shake or whisk until emulsified.
  7. In a large mixing bowl, combine the fluffed quinoa, chopped vegetables, herbs, Kalamata olives, and chickpeas.
  8. Pour the vinaigrette over the mixture and toss gently to coat all ingredients.