Ingredients
- 2 cup Water
- 1 piece Cucumber (chopped into 1cm pieces)
- 2 cup Cherry tomatoes (halved)
- 1.5 cup Chickpeas (cooked) (drained and rinsed)
- 0.5 cup red onion (diced)
- 1 cup Parsley (chopped)
- 0.25 cup Mint (chopped)
- 0.25 cup extra virgin olive oil
- 3 tbsp lemon juice
- 1 clove Garlic
- 1 tsp Salt
- 0.5 tsp Black pepper
-
0.5 cup
Feta cheese
(crumbled)
Alternative: Vegan feta cheese
- 1 piece Avocado (sliced)
Instructions
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In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce to a simmer, cover, and cook until water is absorbed, about 15 minutes. Let cool.
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Transfer cooled quinoa to a large bowl. Add cucumber, tomatoes, chickpeas, red onion, parsley, mint, and toss gently.
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In a small bowl, whisk olive oil, lemon juice, garlic, Dijon mustard, salt, and black pepper to make the dressing.
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Pour the dressing over the quinoa mixture and toss until well combined.
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Top with crumbled feta and sliced avocado before serving.
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