Quinoa Salad with Chickpeas and Feta Cheese

Ingredients

• Quinoa 1 cup
• Chickpeas 1 cup
• Feta cheese 1 oz
• Cucumber 0.5 cup
• Olive oil 1 tbsp
• Lemon juice 1 tbsp

Method

1. Cook the Quinoa. Rinse 1/2 cup of dry quinoa under cold water using a fine mesh sieve to remove its natural coating called saponin, which can taste bitter. Then, combine the rinsed quinoa with 1 cup of water in a small pot. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes until the water is absorbed and quinoa is tender. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
   Tip: Make sure to rinse quinoa well to avoid bitterness.
2. Prepare Chickpeas. If using canned chickpeas, drain them in a colander and rinse thoroughly with cold water to remove excess sodium and canning liquid. If using dried chickpeas, soak them overnight and cook until tender. For this recipe, canned chickpeas are convenient and ready to use.
   Tip: Rinsing canned chickpeas improves their flavor and texture.
3. Chop the Cucumber. Wash the cucumber thoroughly. Using a sharp knife, cut the cucumber in half lengthwise, then slice into thin half-moons or dice into small cubes, depending on your preference. Measure out 1/2 cup of diced cucumber for the salad.
   Tip: Peeling the cucumber is optional, but it adds extra texture and nutrients if left on.
4. Make the Dressing. In a small bowl, whisk together 1 tablespoon of extra virgin olive oil and 1 tablespoon of freshly squeezed lemon juice until well combined. This simple dressing will add brightness and moisture to the salad.
   Tip: Fresh lemon juice is key for a vibrant flavor.
5. Combine Salad Ingredients. In a large mixing bowl, add the cooked and cooled quinoa, rinsed chickpeas, diced cucumber, and crumbled feta cheese. Pour the lemon and olive oil dressing over the salad. Gently toss everything together using two large spoons or salad tongs until well mixed and evenly coated with the dressing.
   Tip: Toss gently to avoid breaking the feta cheese too much.
6. Serve and Enjoy. Divide the quinoa salad evenly between two plates or bowls. You can serve it immediately or chill it in the refrigerator for 30 minutes to allow flavors to meld. This salad is delicious served cold or at room temperature.
   Tip: Chilling the salad enhances the flavors.

Pro tips

• Cook quinoa in vegetable or chicken broth instead of water for extra flavor.
• Add fresh herbs like parsley or mint to brighten the salad.