Ingredients:

  • 1 cup (170g) white or tri-color quinoa, thoroughly rinsed
  • 2 cups (475ml) low-sodium vegetable broth
  • 1/2 tsp sea salt
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1 cup (150g) English cucumber, finely diced
  • 1/2 cup (75g) red onion, minced
  • 1/2 cup (60g) crumbled feta cheese
  • 1 cup (30g) fresh parsley, chopped
  • 1/4 cup (10g) fresh mint, chiffonade
  • 2 large lemons, zested and juiced
  • 3 tbsp extra virgin olive oil
  • 1 clove garlic, grated
  • 1/2 tsp freshly cracked black pepper

Instructions:

  1. Toast the grains. Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the rinsed, dry quinoa and toast for 2-3 minutes until fragrant and smelling slightly like popcorn. Note: This removes the raw, grassy taste.
  2. Start the simmer. Pour in the 2 cups of vegetable broth and half of the lemon zest. Bring the mixture to a boil.
  3. Cook and cover. Reduce the heat to the lowest setting, cover the pan, and simmer for 15 minutes.
  4. The resting phase. Turn off the heat and let the pan sit covered for 5 minutes until all liquid is absorbed and grains look translucent. Note: Do not skip this; it's what makes the quinoa fluffy.
  5. Prep the vegetables. While the grain steams, pat the chickpeas dry and place them in a large mixing bowl with the diced cucumbers and minced red onions.
  6. Emulsify the dressing. In a small jar, whisk together the remaining lemon zest, lemon juice, remaining olive oil, grated garlic, salt, and pepper.
  7. Fluff and combine. Use a fork to fluff the quinoa, then add it directly into the mixing bowl with the vegetables.
  8. Add the finishers. Toss in the fresh parsley, mint, and crumbled feta cheese.
  9. The final toss. Pour the dressing over the mixture and toss thoroughly until every grain is glistening and coated.