Ingredients
Scale
- 1 cup quinoa
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- ½ cup feta cheese, crumbled
- ½ cup fresh parsley or cilantro, chopped
- 3 tbsp olive oil
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water. In a pot, combine quinoa with 2 cups of water or vegetable broth. Bring to a boil, cover, and simmer for 15 minutes until liquid is absorbed. Allow to cool.
- While quinoa cooks, chop cherry tomatoes and cucumber; add chopped parsley or cilantro.
- In a large bowl, mix cooled quinoa, chickpeas, chopped vegetables, and feta cheese.
- Whisk together olive oil and lemon juice in a small bowl; season with salt and pepper.
- Drizzle dressing over the salad and toss gently to coat. Serve immediately or chill before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 350
- Sugar: 6g
- Sodium: 320mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg