Ingredients:

  • 1 cup (200g) quinoa, rinsed
  • 2 cups (475ml) vegetable broth or water
  • 1/4 teaspoon (1.5ml) salt
  • 1 cucumber, diced (approx. 1 cup)
  • 1 red bell pepper, diced (approx. 1 cup)
  • 1/2 cup (75g) cherry tomatoes, halved
  • 1/4 cup (30g) red onion, thinly sliced
  • 1/2 cup (75g) Kalamata olives, pitted and halved
  • 1/2 cup (75g) crumbled feta cheese
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/4 cup (40g) chickpeas, drained and rinsed (optional)
  • 3 tablespoons (45ml) extra virgin olive oil
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 1 tablespoon (15ml) red wine vinegar
  • 1 teaspoon (5ml) dried oregano
  • 1/2 teaspoon (2.5ml) dried basil
  • 1/4 teaspoon (1.5ml) salt
  • 1/4 teaspoon (1.5ml) black pepper

Instructions:

  1. Combine quinoa, broth/water, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Fluff with a fork and let cool slightly.
  2. While quinoa is cooking, chop all vegetables as described in the ingredient list.
  3. Whisk together all dressing ingredients in a small bowl or jar until emulsified.
  4. In a large mixing bowl, combine the cooled quinoa, chopped vegetables, olives, feta cheese, parsley, and chickpeas (if using).
  5. Pour the dressing over the salad and toss gently to combine. Serve immediately or chill for later.