Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
- 1 cup quinoa
- 1 can chickpeas (15 oz), drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup feta cheese (optional)
- Fresh parsley or cilantro, chopped (2 tablespoons)
- Lemon vinaigrette (juice of 1 lemon, 2 tablespoons olive oil, salt, and pepper)
Instructions:
- Cook Quinoa: Rinse quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until water is absorbed and quinoa is tender. Let it cool.
- Mix Salad: In a large bowl, combine cooked quinoa, chickpeas, cherry tomatoes, cucumber, red onion, and feta cheese.
- Dress and Toss: Drizzle with lemon vinaigrette and toss well. Garnish with fresh parsley or cilantro.
- Pack and Go: Store in an airtight container.
