Quinoa Salad with Lemon Vinaigrette

Ingredients

  • ½ cup dry quinoa 

  • ¾ cup water

  • 1 can low sodium chickpeas (15.5 oz)

  • 1 cup chopped tomato 

  • 1 cup diced bell pepper 

  • 1 cup cucumber, diced

  • 1/4 cup feta cheese

  • ⅓ cup minced red onion

  • 4 Tbsp chopped fresh parsley

The Vinaigrette:

  • 1 lemon, juiced

  • 2 Tbsp extra virgin olive oil 

  • 1 tsp apple cider vinegar (or red wine vinegar)

  • 1 clove garlic 

  • ¼ tsp dried oregano

  • ⅛ tsp black pepper (adjust to taste)

Directions

  • First rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water, stirring often. This step is optional but really adds to the nuttiness and fluff factor of the quinoa.

  • Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.

  • Once your quinoa is ready, fluff with a fork. Transfer to a medium bowl to cool.

  • While the quinoa cooks, chop all your veggies and make the dressing.

  • To make the salad dressing, whisk together all the ingredients in a small bowl or add to a mason jar (with a tight fitting lid) and shake well.

  • Combine cooled quinoa with chopped veggies, optional parsley, and dressing. Mix well. Top with crumbled feta and enjoy!