Quinoa Salad
- 1 cup uncooked quinoa
- 2 cups water or broth
- 1 can (15 ounces) chickpeas, rinsed and drained
- 1 medium cucumber, seeded and chopped
- 1 medium red or yellow bell pepper, chopped
- 3/4 cup chopped onion (1 small red or Vidalia or 1 bunch spring onions)
- 2 cups grape or cherry tomatoes, halved
- 1 cup finely chopped fresh herbs such as parsley, basil or mint
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 tablespoon red or white wine vinegar
- 2 cloves garlic, pressed or minced
- 1/2 cup crumbled feta cheese (optional)
- 1/2 teaspoon fine sea salt
- Freshly ground black pepper, to taste
Cook quinoa according to package directions and let cool on a baking sheet and gently ‘raking’ with a fork.
In a large serving bowl, combine the chickpeas, cucumber, bell pepper, onion, tomatoes, and herbs. Set aside.
In a small jar or bowl, combine the olive oil, lemon juice, vinegar, garlic and salt. Shake or whisk until blended, set aside.
Add the cooled quinoa to the serving bowl with the veggies, and drizzle the dressing on top. Toss until the mixture is thoroughly combined. Add feta if using. Season with black pepper, to taste, and add an extra pinch of salt if necessary.
This salad keeps well in the refrigerator, covered, for up to 4 days. Serve chilled or at room temperature.
