By Jack Swets
Rinse the quinoa under cold water using a fine mesh sieve until the water runs clear.
In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and let it simmer for 15 minutes or until the quinoa has absorbed all the liquid.
Remove the saucepan from heat and let the quinoa sit, covered, for 5 minutes. Then, fluff the quinoa with a fork and let it cool to room temperature.
In a large mixing bowl, combine the chickpeas, cherry tomatoes, diced cucumber, and cooled quinoa.
Crumble the feta cheese over the salad mixture.
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to make the dressing.
Pour the dressing over the salad, tossing gently to combine all ingredients evenly.
Garnish with freshly chopped parsley before serving.
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This Salad Vegetarian Lunch Dinner recipe is ready in 30 minutes and features quinoa, vegetable broth, chickpeas, drained and rinsed and other delicious ingredients. Contains 450 calories total.
Rinse the quinoa under cold water using a fine mesh sieve until the water runs clear.
In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and let it simmer for 15 minutes or until the quinoa has absorbed all the liquid.
Remove the saucepan from heat and let the quinoa sit, covered, for 5 minutes. Then, fluff the quinoa with a fork and let it cool to room temperature.
In a large mixing bowl, combine the chickpeas, cherry tomatoes, diced cucumber, and cooled quinoa.
Crumble the feta cheese over the salad mixture.
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to make the dressing.
Pour the dressing over the salad, tossing gently to combine all ingredients evenly.
Garnish with freshly chopped parsley before serving.
Calories per Serving: 450
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