A vibrant, protein-packed mix of quinoa, chickpeas, fresh vegetables, and creamy feta. Ideal for a healthy, quick meal or side.
# Components:
→ Grains & Legumes
01 - 1 cup quinoa, rinsed
02 - 1 can (15 oz) chickpeas, drained and rinsed
→ Vegetables & Herbs
03 - 1 cup cherry tomatoes, halved
04 - 1 cucumber, diced
05 - ½ cup fresh parsley or cilantro, chopped
→ Dairy
06 - ½ cup feta cheese, crumbled
→ Dressing
07 - 3 tbsp olive oil
08 - 2 tbsp lemon juice
09 - Salt and black pepper to taste
# Directions:
01 - Rinse quinoa thoroughly under cold running water. In a medium saucepan, combine quinoa with 2 cups water or vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy. Remove from heat and let cool for 5 minutes.
02 - While quinoa cooks, halve the cherry tomatoes, dice the cucumber, and finely chop the fresh herbs.
03 - In a large mixing bowl, add cooled quinoa, chickpeas, cherry tomatoes, cucumber, chopped herbs, and crumbled feta cheese.
04 - In a small bowl, whisk together olive oil and lemon juice. Season generously with salt and pepper.
05 - Pour dressing over salad and toss gently to coat evenly. Serve immediately or refrigerate for 30 minutes for a chilled, more refreshing dish.
