By Emily Grant
Rinse 1 cup of quinoa under cold water to remove its natural coating, which can make it taste bitter.
In a medium saucepan, add rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low and cover. Simmer for 15 minutes until all the water is absorbed. Remove from heat and let it sit, covered, for 5 more minutes.
Fluff the quinoa with a fork and let it cool to room temperature.
In a large bowl, combine the cooled quinoa, 1 can of drained chickpeas, 1 cup of halved cherry tomatoes, 1 cup of diced cucumber, and 1/2 cup of crumbled feta cheese.
In a small bowl, whisk together 2 tablespoons of olive oil and the juice of 1 lemon. Season with salt and pepper to taste.
Pour the dressing over the quinoa mixture and gently toss to combine, ensuring everything is evenly coated.
Taste the salad and adjust the seasoning with more salt and pepper if needed.
Serve the salad immediately or refrigerate it for an hour to chill before serving.
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This Salad Vegetarian Healthy Quick recipe is ready in 20 minutes and features quinoa, chickpeas, drained, cherry tomatoes, halved and other delicious ingredients. Contains 375 calories total.
Rinse 1 cup of quinoa under cold water to remove its natural coating, which can make it taste bitter.
In a medium saucepan, add rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low and cover. Simmer for 15 minutes until all the water is absorbed. Remove from heat and let it sit, covered, for 5 more minutes.
Fluff the quinoa with a fork and let it cool to room temperature.
In a large bowl, combine the cooled quinoa, 1 can of drained chickpeas, 1 cup of halved cherry tomatoes, 1 cup of diced cucumber, and 1/2 cup of crumbled feta cheese.
In a small bowl, whisk together 2 tablespoons of olive oil and the juice of 1 lemon. Season with salt and pepper to taste.
Pour the dressing over the quinoa mixture and gently toss to combine, ensuring everything is evenly coated.
Taste the salad and adjust the seasoning with more salt and pepper if needed.
Serve the salad immediately or refrigerate it for an hour to chill before serving.
Calories per Serving: 375
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