Chickpea Feta Cheese Quinoa Salad
Author: Liliana
Serves: 4 - 6
- 1 cup quinoa, uncooked
- 1 tablespoon extra virgin olive oil (optional)
- 2 cups water
- 1 red pepper, chopped
- 1 cup cherry tomatoes, halved
- 2 small cucumbers, diced
- ½ red onion, chopped
- 4 scallions, chopped
- 1 540 ml (19 oz) chickpeas, drained and rinsed
- 6 ounces feta cheese, cubed
- 1 tablespoon fresh oregano, chopped or 1 teaspoon dried
- 2 tablespoons fresh basil, chopped or 1 teaspoon dried
- ½ cup flat leaf parsley, chopped
- Juice of one lemon
- ¼ cup extra virgin olive oil
- Kosher salt and freshly ground pepper to taste
- In a medium-size sauce pan, combine the quinoa, water and extra virgin olive oil (if using) and bring to boil over medium-high heat.
- Lower heat, cover and cook for 15 minutes. The quinoa will have absorbed all the liquid.
- Remove sauce pan from stove and let cool for 5 minutes.
- In a salad bowl, add the quinoa, red pepper, cherry tomatoes, cucumbers, red onion, scallions, chickpeas, oregano, basil and parsley.
- Toss until ingredients are well combined.
- Let salad stand at room temperature for 15 minutes to absorb the vinaigrette.
Chicken or vegetable broth can be substituted for the water when cooking the quinoa.
Serves 4 main or 6 side dishes.
Recipe by My Cookbook Addiction at http://www.mycookbookaddiction.com/2013/07/18/chickpea-feta-quinoa-summer-salad-recipe/
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