By Ebenezer Obiri
Rinse 1 cup of quinoa under cold water using a fine-mesh strainer. Place the quinoa in a medium saucepan with 2 cups of water and bring to a boil. Once boiling, reduce heat to a simmer, cover, and cook for about 15 minutes, or until the quinoa is tender and the water is absorbed. Remove from heat and let it cool.
While the quinoa is cooking, drain and rinse the canned chickpeas thoroughly under cold water.
Cut the cherry tomatoes in half and dice the cucumber into small cubes. Add these to a large mixing bowl.
Once the quinoa is cooled, add it to the mixing bowl with the cherry tomatoes and cucumber.
Add the rinsed chickpeas to the bowl along with 1/2 cup of crumbled feta cheese.
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to make the dressing.
Pour the dressing over the quinoa mixture and toss everything together gently until well combined. Adjust seasoning with more salt and pepper if needed.
Refrigerate the salad for about 30 minutes before serving, or serve immediately if desired.
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This Salad Vegetarian Lunch Dinner recipe is ready in 20 minutes and features quinoa, canned chickpeas, feta cheese and other delicious ingredients. Contains 350 calories total.
Rinse 1 cup of quinoa under cold water using a fine-mesh strainer. Place the quinoa in a medium saucepan with 2 cups of water and bring to a boil. Once boiling, reduce heat to a simmer, cover, and cook for about 15 minutes, or until the quinoa is tender and the water is absorbed. Remove from heat and let it cool.
While the quinoa is cooking, drain and rinse the canned chickpeas thoroughly under cold water.
Cut the cherry tomatoes in half and dice the cucumber into small cubes. Add these to a large mixing bowl.
Once the quinoa is cooled, add it to the mixing bowl with the cherry tomatoes and cucumber.
Add the rinsed chickpeas to the bowl along with 1/2 cup of crumbled feta cheese.
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to make the dressing.
Pour the dressing over the quinoa mixture and toss everything together gently until well combined. Adjust seasoning with more salt and pepper if needed.
Refrigerate the salad for about 30 minutes before serving, or serve immediately if desired.
Calories per Serving: 350
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