Chickpea Feta Cheese Quinoa Salad
 
 
A hearty quinoa salad with fresh vegetables and herbs that can be served as a main or side dish.
Author:
Serves: 4 - 6
Ingredients
Salad
  • 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
Vinaigrette
  • Juice of one lemon
  • ¼ cup extra virgin olive oil
  • Kosher salt and freshly ground pepper to taste
Instructions
Salad
  1. 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.
  2. Lower heat, cover and cook for 15 minutes. The quinoa will have absorbed all the liquid.
  3. Remove sauce pan from stove and let cool for 5 minutes.
  4. In a salad bowl, add the quinoa, red pepper, cherry tomatoes, cucumbers, red onion, scallions, chickpeas, oregano, basil and parsley.
  5. Toss until ingredients are well combined.
  6. Let salad stand at room temperature for 15 minutes to absorb the vinaigrette.
Vinaigrette
Notes
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/