Quinoa Mediterranean Bowl with Chickpeas, Feta and Lemon Dressing

What you need

• 180 g (1 cup) quinoa
• 1 can (15 oz) chickpeas, 400 g, drained and rinsed
• 1 cucumber, diced
• 250 g (9 oz) cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 80 g (3 oz) Kalamata olives, pitted and halved
• 120 g (4 oz) feta, crumbled
• 1 handful fresh parsley, chopped
• 80 ml (1/3 cup) olive oil, extra virgin
• 3 tbsp lemon juice
• 1 clove garlic, finely grated
• 1 tsp dried oregano
• salt, for the quinoa water and to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Rinse the quinoa in a fine sieve under cold water for 1 min.

2. 2

   Bring a pot of salted water to a boil, add the quinoa and simmer until tender, about 12 min. Drain well.

3. 3

   Return the quinoa to the hot pot, cover it and leave for 5 min. Fluff with a fork and spread on a plate to cool for 10 min.

4. 4

   Shake the olive oil, lemon juice, garlic, oregano, a pinch of salt and pepper in a jar until creamy.

5. 5

   Dice the cucumber, halve the tomatoes and slice the red onion.

6. 6

   Toss the cooled quinoa with half of the dressing.

7. 7

   Divide the quinoa among four bowls. Arrange the chickpeas, cucumber, tomatoes, onion and olives on top.

8. 8

   Scatter over the feta and parsley, then drizzle with the remaining dressing. Taste and add salt and pepper if needed.

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