Ingredients
1 cup Quinoa (uncooked)
2 cups Water or vegetable broth
1 medium Cucumber, diced
1 cup Cherry tomatoes, halved
1 medium Red bell pepper, diced
¼ cup Red onion, finely chopped
¼ cup Parsley, chopped
2 tbsp Mint leaves, chopped
1 cup Chickpeas (canned, drained)
½ cup Feta cheese, crumbled
3 tbsp Lemon juice
3 tbsp Olive oil
1 tsp Dijon mustard
Salt to taste
Black pepper to taste
Instructions
1. Cook Quinoa: Rinse quinoa thoroughly. Combine with water/broth in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat, let stand covered for 5 minutes, then fluff with a fork and cool completely.
2. Prep Vegetables: Dice cucumber and red bell pepper. Halve cherry tomatoes. Finely chop red onion, parsley, and mint leaves.
3. Make Dressing: In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper.
4. Combine: In a large mixing bowl, add the cooled quinoa, all prepared vegetables, parsley, mint, and drained chickpeas.
5. Dress & Finish: Pour the dressing over the salad and toss gently. Fold in the crumbled feta cheese. Let sit for at least 15 minutes before serving to allow flavors to meld.
Notes
Pro-Tips:
• Always rinse quinoa thoroughly before cooking to remove its natural bitter coating (saponin).
• Toasting the rinsed quinoa in a dry pan for a few minutes before adding liquid enhances its nutty flavor.
• Let the quinoa cool completely before adding delicate ingredients like fresh herbs and vegetables to maintain their vibrant color and crisp texture.
Variations:
• Mediterranean Twist: Add kalamata olives, sun-dried tomatoes, and a sprinkle of dried oregano.
• Southwest: Incorporate black beans, corn, diced avocado, cilantro, and a lime-based dressing with cumin and chili powder.
• Protein Boost: Add grilled chicken, shrimp, or roasted tofu for a heartier meal.
- Prep Time: 20
- Cook Time: 20
- Category: Salad
- Method: Boil & Toss
- Cuisine: Mediterranean