Ingredients:

  • 1 cup (170g) uncooked white quinoa, rinsed
  • 2 cups (480ml) water or vegetable broth
  • 1/2 tsp (3g) sea salt
  • 1 tbsp (15ml) extra virgin olive oil
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 1 tsp (5g) lemon zest
  • 1 clove (5g) garlic, minced
  • 1/2 tsp (2g) dried oregano
  • 1/2 tsp (3g) Kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 1 cup (150g) cucumber, diced
  • 1 cup (150g) cherry tomatoes, halved
  • 1/2 cup (75g) red onion, finely diced
  • 1/2 cup (60g) fresh parsley, chopped
  • 1/2 cup (60g) crumbled feta cheese
  • 1 can (15oz / 425g) chickpeas, drained and rinsed

Instructions:

  1. Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the rinsed quinoa and toast for 2 minutes until fragrant. Pour in the water or broth and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let sit, covered, for 5 minutes.
  2. In a small bowl or mason jar, combine 1/4 cup olive oil, lemon juice, lemon zest, minced garlic, oregano, Kosher salt, and black pepper. Whisk vigorously until the dressing is emulsified and opaque.
  3. In a large mixing bowl, fluff the cooked quinoa with a fork. While still warm, pour over half of the prepared dressing and toss to coat.
  4. Add diced cucumber, halved cherry tomatoes, red onion, chopped parsley, and drained chickpeas to the bowl.
  5. Gently fold in the crumbled feta cheese and the remaining dressing until evenly distributed.