Kelly Rossiter Photo
Kelly Rossiter

Difficulty Level: Easy

I like quinoa and it really is one of those foods that's really good for you. It has a bit of a nutty flavour, but it is mild enough tasting that you can do a lot of things with it. This is a healthy take on a traditional Greek salad.

I took the lazy way out and used canned chickpeas, but if you plan ahead and soak them for 6 to 8 hours and then cook them in water for about and hour, they really do taste better. Once the quinoa is cooked assembling the salad takes a matter of minutes. The recipe makes a lot, so it would be good for a pot luck dinner. On the other hand, it's really delicious the next day so it makes a great lunch to take to work.

INGREDIENTS

For salad:
1 and ½ cups cooked chickpeas (½ cup dried)
2 cups cooked quinoa (2/3 cup dried)
½ red onion, diced small
½ large cucumber diced small (or 1 small)
½ cup crumbled feta cheese (raw, from sheep or goat's milk, tastes best)
½ cup chopped kalamata olives
1/3 cup flat-leaf parsley leaves, minced
1/3 cup mint leaves, minced
For dressing:
Juice of one lemon (about 4 tablespoons)
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
2 cloves garlic, minced, pressed or grated
Salt and freshly ground pepper to taste

PREPARATION:

  1. Rinse quinoa well in running water to remove any bitterness. Bring a pot of water to the boil and add quinoa. Cover and cook, just simmering for about 25 minutes until the quinoa is cooked. Drain and allow to cool a bit.
  2. Toss chickpeas, quinoa, onion, cucumber, cheese, olives, mint, and parsley together in a large bowl.
  3. Whisk garlic, lemon, mustard and olive oil together, or shake it all together in a jar. Add a pinch of salt and a few grinds of pepper.
  4. Toss the chickpea and quinoa mixture with the dressing until well-combined. Add salt and pepper to taste.

    Adapted from the website The Brassica Diaries

This recipe appears in: Salads

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