Ingredients:

  • 1 cup quinoa
  • 2 cups vegetable broth (or water)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 bell pepper, diced (any color)
  • 1 cup cooked chickpeas (canned, drained and rinsed)
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup red onion, finely chopped
  • 1/4 cup feta cheese, crumbled (optional)
  • 1/4 cup olive oil
  • Juice of 1 lemon
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Instructions:

  1. Start by rinsing the quinoa under cold water in a fine mesh strainer for at least 2 minutes to remove any bitterness.
  2. In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until all the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
  3. After the quinoa has rested, remove the lid and fluff it with a fork. Set aside to cool slightly.
  4. While the quinoa is cooking, chop the cherry tomatoes, cucumber, bell pepper, and red onion. Place all chopped vegetables in a large mixing bowl.
  5. Add the cooked quinoa, chickpeas, parsley, and feta cheese (if using) to the bowl with the vegetables.
  6. In a small bowl, whisk together the olive oil, lemon juice, garlic powder, salt, and pepper.
  7. Pour the dressing over the quinoa and vegetable mixture. Gently toss everything together until well combined.
  8. This salad can be served immediately but is best chilled for about 30 minutes to allow the flavors to meld.