Ingredients:

  • 1 cup (180g) quinoa, rinsed well
  • 2 cups (475ml) vegetable broth/water
  • Pinch of salt
  • 1 English cucumber, diced
  • 1 pint (2 cups) cherry tomatoes, halved
  • 1 red onion, finely diced
  • 1 cup (150g) Kalamata olives, pitted and halved
  • 4 ounces (115g) feta cheese, crumbled (optional, can omit for vegan version)
  • 1 (15-ounce/425g) can chickpeas, rinsed and drained
  • 1/2 cup (packed) fresh parsley, chopped
  • 1/4 cup (packed) fresh mint, chopped
  • 1/4 cup (60ml) extra virgin olive oil
  • 1/4 cup (60ml) lemon juice, fresh (about 2 lemons)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. Combine quinoa, vegetable broth/water, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Let cool slightly.
  2. While the quinoa is cooking, dice the cucumber, halve the cherry tomatoes, and finely dice the red onion. Halve the Kalamata olives.
  3. In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper.
  4. In a large bowl, combine the cooked quinoa, cucumber, tomatoes, red onion, olives, chickpeas, parsley, and mint. Add the feta cheese (if using).
  5. Pour the dressing over the salad and toss gently to combine.
  6. For best flavor, chill the salad for at least 30 minutes to allow the flavors to meld.