Ingredients:

  • 1 cup quinoa, rinsed and drained
  • 2 cups vegetable broth (or water)
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 bell pepper (any color), diced
  • 1/2 red onion, finely chopped
  • 1 cup canned chickpeas, rinsed and drained
  • 1/4 cup feta cheese, crumbled (optional)
  • 1/4 cup kalamata olives, pitted and halved
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh parsley or mint for garnish (optional)

Instructions:

  1. In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it stand for 5 minutes. Fluff with a fork.
  2. While the quinoa is cooking, prepare your vegetables. In a large mixing bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, and chickpeas.
  3. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper. Adjust seasoning if necessary.
  4. Add the cooked quinoa to the vegetable mixture in the large bowl. Pour the dressing over the quinoa and vegetables, and gently toss everything together until well combined.
  5. Gently fold in the feta cheese (if using) and kalamata olives. Taste and adjust seasoning with more salt, pepper, or lemon juice as desired.
  6. Transfer the quinoa bowl to serving plates, and garnish with fresh parsley or mint leaves if available. Serve at room temperature or chilled.