Description
A refreshing high protein salad that excites your palate while energizing your body with vibrant colors and wholesome ingredients.
Ingredients
- 1 cup quinoa
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- ½ cup feta cheese, crumbled
- ½ cup fresh parsley or cilantro, chopped
- 3 tbsp olive oil
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water to remove its natural coating.
- In a pot, combine quinoa with 2 cups of water or vegetable broth. Bring to a boil, cover, and let simmer for 15 minutes until liquid is absorbed. Allow to cool briefly.
- Chop cherry tomatoes and cucumber, and add fresh herbs to a large mixing bowl.
- Add cooled quinoa to the bowl with chickpeas, chopped veggies, and feta cheese. Stir until well combined.
- Whisk together olive oil and lemon juice in a small bowl, season with salt and pepper, then drizzle over the salad and toss gently.
- Serve immediately or chill in the fridge before serving to let flavors meld.
Notes
For best freshness, store in an airtight container and avoid adding dressing until ready to serve. Will stay fresh for up to three days.
- Prep Time: 10
- Cook Time: 25
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean