Ingredients:

  • 1 cup (185g) uncooked white quinoa (rinsed well)
  • 2 cups (475ml) water or vegetable stock
  • ½ teaspoon (3g) fine sea salt
  • 1 large (200g) cucumber, finely diced
  • 1 pint (340g) cherry tomatoes, halved or quartered
  • 1 medium (120g) red bell pepper, finely diced
  • ½ medium (75g) red onion, very finely minced
  • 1 (400g) can chickpeas, rinsed and drained
  • 4 oz (115g) crumbled feta cheese
  • ½ cup (15g) fresh flat-leaf parsley, roughly chopped
  • ¼ cup (8g) fresh mint leaves, roughly chopped
  • ⅓ cup (80ml) extra virgin olive oil
  • ¼ cup (60ml) fresh lemon juice
  • 1 medium clove garlic, finely minced or grated
  • 1 tablespoon (15ml) red wine vinegar
  • 1 teaspoon (5g) dried oregano
  • ½ teaspoon (3g) fine sea salt, plus more to taste
  • ¼ teaspoon freshly ground black pepper

Instructions:

  1. Prepare the Quinoa: Rinse the quinoa in a fine-mesh sieve thoroughly under cold water for 60 seconds. Combine the rinsed quinoa, 2 cups of liquid (water or stock), and salt in a saucepan. Bring to a boil, then reduce the heat to the lowest setting, cover tightly, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Uncover, fluff gently with a fork, and spread out on a large tray to cool completely to room temperature (about 10 minutes).
  2. Prepare the Vinaigrette: In a small jar or bowl, combine the olive oil, lemon juice, red wine vinegar, and minced garlic. Add the dried oregano, salt, and pepper. Seal the jar and shake vigorously for 30 seconds, or whisk until the dressing is well combined and slightly emulsified. Taste and adjust seasoning.
  3. Combine and Dress the Salad: In the large mixing bowl, combine the cooled quinoa, diced cucumber, halved tomatoes, diced bell pepper, minced red onion, and drained chickpeas. Pour about two-thirds of the prepared vinaigrette over the mixture and toss gently until everything is lightly coated. Gently fold in the chopped parsley and mint. Lastly, carefully fold in the crumbled feta cheese.
  4. Chill and Serve: Cover the bowl and refrigerate the salad for a minimum of 30 minutes, or up to 4 hours, allowing the flavors to marry. Just before serving, give it one final, gentle toss. Add the remaining vinaigrette only if the salad looks dry.