Ingredients:

  • 1 cup (185g) White or Tri-color quinoa
  • 1.75 cups (415ml) Vegetable broth
  • 0.5 tsp Sea salt
  • 2 cups (300g) Persian cucumbers, quartered and sliced
  • 1 pint (250g) Grape tomatoes, halved
  • 1 can (15oz) Chickpeas, rinsed and drained
  • 0.5 cup (75g) Red onion, finely diced
  • 0.5 cup (30g) Fresh Italian parsley, chopped
  • 0.5 cup (75g) Crumbled Feta cheese
  • 0.25 cup (60ml) Extra virgin olive oil
  • 2 tbsp (30ml) Fresh lemon juice
  • 1 tbsp (15ml) Red wine vinegar
  • 1 tsp Dijon mustard
  • 1 clove Garlic, minced
  • 1 tsp Dried oregano
  • 0.5 tsp Black pepper

Instructions:

  1. Rinse the quinoa under cold water for 60 seconds to remove bitter saponins. In a dry saucepan over medium heat, toast the wet quinoa for 2 minutes until fragrant. Add vegetable broth and sea salt, bring to a boil, then reduce to a low simmer. Cover and cook for 15 minutes.
  2. Once the water is absorbed, remove the saucepan from heat. Keep the lid on and let the quinoa steam undisturbed for 5 minutes. Fluff with a fork and transfer to a large mixing bowl.
  3. While the quinoa cools, combine olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, oregano, and pepper in a jar. Shake vigorously until emulsified. Pour half of the dressing over the warm quinoa and toss to coat.
  4. Add the sliced cucumbers, halved tomatoes, chickpeas, red onion, parsley, and feta cheese to the bowl. Pour the remaining dressing over the salad and toss gently to combine.