Mediterranean · Lunch

30m total · 15m prep · 15m cook

Gluten-Free

Ingredients

• quinoa1 cup (170g)
• vegetable stock2 cup
• chickpeas1 can
• cucumber1
• cherry tomatoes1 cup
• parsley0.3 cup
• feta0.3 cup
• olive oil3 tbsp
• lemon juice2 tbsp
• salt½ tsp
• black pepper¼ tsp

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Steps

1. 1

   Simmer the quinoa in stock, covered, until tender and the liquid is absorbed. Let cool slightly.

   Timer 15 min

2. 2

   Combine the quinoa, chickpeas, cucumber, tomatoes, and parsley in a large bowl.

3. 3

   Whisk the olive oil, lemon juice, salt, and pepper and pour over the salad.

4. 4

   Toss well and fold in the feta just before serving.

A protein-and-grain bowl that holds up all week. This salad is at its best after an hour in the fridge, once the flavors have had time to settle.

Gluten-Free · ~$8