Quinoa Salad

Have you tried quinoa yet? If you haven’t, you must try this quinoa salad, it is chock full of veggies, chickpeas, and a super simple dressing. The feta cheese is optional, but if you like feta, you know it is a must! Quinoa is bland by itself; kind of a blank canvas and you can take it in any flavor direction you want. Give it a try and enjoy!

1 C. uncooked quinoa, rinsed and drained
2 C. water
1 can (15 oz.) chickpeas, rinsed and drained, or
1 1/2 cooked chickpeas
1 medium cucumber, seeded and chopped
1 medium red bell pepper, chopped
3/4 C. chopped red onion
1 C. finely chopped flat-leaf parsley
1/4 C. olive oil
1/4 C. lemon juice
1 Tbsp. red wine vinegar
2 cloves garlic, minced
1/2 tsp. salt
Freshly ground black pepper, to taste
Feta cheese, optional

Combine the quinoa and water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook, uncovered, until the quinoa has absorbed all the water, about 15 minutes. Remove from heat, cover, and let the quinoa rest for 5 minutes.

In a large serving bowl, combine the chickpeas, cucumber, bell pepper, onion and parsley, set aside. In a small bowl, combine the olive oil, lemon juice, vinegar, garlic, salt and pepper. Whisk until blended, set aside.

Once the quinoa is mostly cool, add it to the serving bowl, drizzle the dressing on top. Toss to combine, taste test and add additional salt and pepper if needed. Toss in the amount of feta that makes you happy. Serve chilled, or at room temperature.

Taken from: Cookieandkate.com

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