Ingredients:

  • 1 cup (185g) White or Tri-color Quinoa
  • 1.5 cups (350ml) Vegetable broth
  • 0.5 tsp Sea salt
  • 1 can (15 oz) Chickpeas, rinsed and patted dry
  • 2 cups Persian cucumbers, quartered and sliced
  • 1.5 cups Cherry tomatoes, halved
  • 0.5 cup Red onion, finely diced
  • 0.5 cup Kalamata olives, pitted and halved
  • 0.5 cup Feta cheese, crumbled
  • 0.25 cup Fresh flat-leaf parsley, rough chopped
  • 0.25 cup Extra virgin olive oil
  • 2 tbsp Fresh lemon juice
  • 1 tbsp Red wine vinegar
  • 1 clove Garlic, grated or pressed
  • 1 tsp Dried oregano
  • 0.5 tsp Cracked black pepper

Instructions:

  1. Rinse the quinoa in a fine-mesh strainer under cold water for 60 seconds to remove bitter saponins.
  2. Add rinsed quinoa to a medium saucepan over medium heat for 2 minutes, stirring constantly to cook off excess moisture and toast the grains until nutty.
  3. Pour in the vegetable broth and sea salt. Bring to a boil, then immediately reduce heat to the lowest setting. Cover with a tight-fitting lid and simmer for 15 minutes.
  4. While quinoa cooks, prepare the dressing by whisking together olive oil, lemon juice, red wine vinegar, garlic, oregano, and black pepper in a small jar.
  5. Remove quinoa from heat and let it sit, covered, for 5 minutes (Steam-Lock). Fluff with a fork and toss with half of the dressing while still warm.
  6. In a large bowl, combine the dressed quinoa with chickpeas, cucumbers, cherry tomatoes, red onion, olives, and feta cheese.
  7. Garnish with fresh parsley and drizzle with the remaining dressing before serving.