Ingredients:

  • 1 cup (185g) white or tri-color quinoa, rinsed
  • 2 cups (475ml) vegetable broth
  • 1/2 tsp sea salt
  • 1 large English cucumber, diced into 1/2 inch cubes
  • 1 pint (250g) cherry tomatoes, halved lengthwise
  • 1 medium red bell pepper, diced
  • 1/2 small red onion, thinly sliced
  • 1/4 cup fresh flat-leaf parsley, finely chopped
  • 1/2 cup (75g) Kalamata olives, pitted and halved
  • 1/2 cup (75g) Feta cheese, crumbled
  • 1 can (15oz) chickpeas, rinsed and drained
  • 1/4 cup (60ml) extra-virgin olive oil
  • 2 tbsp (30ml) fresh lemon juice
  • 1 clove garlic, grated
  • 1 tsp dried oregano
  • 1/2 tsp Dijon mustard
  • 1/4 tsp black pepper

Instructions:

  1. Place 1 cup quinoa in a fine mesh strainer and run under cold water until the water runs clear and bubbles disappear.
  2. Add the damp quinoa to a dry saucepan over medium heat for 2 minutes until you hear a faint popping sound and smell a nutty aroma.
  3. Pour in 2 cups vegetable broth and 1/2 tsp sea salt. Bring to a boil, then reduce to a simmer and cover tightly.
  4. Simmer for 15 minutes, then remove from heat and let sit covered for 5 minutes until all liquid is absorbed and the germ spiral is visible.
  5. While the quinoa cools, dice the cucumber, halve the tomatoes, and chop the bell pepper, onion, and parsley.
  6. In a small jar, combine 1/4 cup olive oil, 2 tbsp lemon juice, grated garlic, oregano, mustard, and pepper; shake until the mixture looks opaque and thickened.
  7. Rinse the chickpeas thoroughly in a colander until the foam is gone.
  8. Fluff the quinoa with a fork and transfer to a large bowl, letting it cool slightly so it doesn't steam the fresh veggies.
  9. Add the vegetables, chickpeas, olives, and feta to the quinoa.
  10. Pour the vinaigrette over the salad and toss gently until every grain is glistening and coated.