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.
|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|
|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|
- 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.
- Toss chickpeas, quinoa, onion, cucumber, cheese, olives, mint, and parsley together in a large bowl.
- 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.
- 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