Quinoa Salad with Chickpeas, Feta and Lemon

What you need

• 170 g (1 cup) quinoa, rinsed
• 480 ml (2 cups) water
• 1 can (15 oz) chickpeas, 400 g can, drained and rinsed
• 280 g (10 oz) cherry tomatoes, halved
• 1 English cucumber, about 150 g (1 cup), diced
• 1/2 red onion, finely chopped
• 1 red bell pepper, diced
• 75 g (1/2 cup) Kalamata olives, pitted and halved
• 115 g (4 oz) feta, crumbled
• 15 g (1/2 cup) parsley, chopped
• 2 tbsp mint, chopped
• 60 ml (1/4 cup) extra virgin olive oil
• 60 ml (1/4 cup) lemon juice
• 1 tbsp red wine vinegar
• 1 clove garlic, grated
• 1 tsp salt
• 1/2 tsp black pepper

Method

Restated from the original video

1. 1

   Put the quinoa and water in a saucepan and set it over medium-high heat until it boils.

2. 2

   Turn the heat to low, cover and simmer until the water is absorbed and the grains show a little white ring, about 15 min.

3. 3

   Take the pan off the heat and leave it covered for 5 min, then fluff the grains with a fork.

4. 4

   Spread the quinoa on a tray and let it cool to room temperature, about 15 min.

5. 5

   Meanwhile, put the chickpeas, tomatoes, cucumber, red onion, bell pepper and olives in a large bowl.

6. 6

   Shake the olive oil, lemon juice, vinegar, garlic, salt and black pepper together in a jar until combined.

7. 7

   Add the cooled quinoa, parsley and mint to the bowl, pour over the dressing and toss well.

8. 8

   Scatter the feta over the top and fold it in gently so it stays in pieces.

9. 9

   Taste and adjust the salt and lemon. Serve at room temperature or chilled.

Imported from mashed.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.