Ingredients:

  • 1 cup (185g) quinoa, rinsed well
  • 2 cups (475ml) water or vegetable broth
  • 1/4 teaspoon salt
  • 1 large cucumber, diced (about 1 cup/240ml diced)
  • 1 pint (approx. 500g) cherry tomatoes, halved
  • 1/2 cup (75g) Kalamata olives, pitted and halved
  • 1 (15-ounce/425g) can chickpeas, drained and rinsed
  • 4 ounces (113g) feta cheese, crumbled (about 1 cup crumbled)
  • 1/4 cup (loosely packed) fresh parsley, chopped (optional)
  • 1/4 cup (loosely packed) fresh mint, chopped (optional)
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tablespoons (45ml) fresh lemon juice
  • 1 tablespoon (15ml) red wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. Cook the Quinoa: Combine quinoa, water/broth, and salt in a saucepan. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Fluff with a fork.
  2. Prepare the Vegetables: While the quinoa is cooking, dice the cucumber, halve the cherry tomatoes, and halve the Kalamata olives.
  3. Make the Dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, oregano, basil, salt, and pepper.
  4. Assemble the Bowls: In a large bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, Kalamata olives, and drained chickpeas.
  5. Dress and Toss: Pour the lemon-herb dressing over the quinoa mixture and gently toss to coat.
  6. Garnish and Serve: Divide the quinoa mixture into bowls. Top with crumbled feta cheese and fresh herbs (if using). Serve immediately or chill for later.