Ingredients:

  • 1 cup dry quinoa
  • 2 cups water or vegetable broth
  • 15 oz canned chickpeas, drained and rinsed
  • 1 large English cucumber, finely diced
  • 1/2 cup red onion, finely minced
  • 1/2 cup roasted salted pistachios, chopped
  • 1/2 cup crumbled feta cheese
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 1/4 cup extra virgin olive oil
  • 2 large lemons, juiced
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Rinse the quinoa thoroughly under cold water. Combine with 2 cups of water or broth in a medium saucepan. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes.
  2. Remove quinoa from heat and let sit, covered, for 5 minutes. Fluff with a fork and spread on a sheet pan to cool completely to ensure a non-mushy texture.
  3. While quinoa cools, dice the English cucumber and mince the red onion. Roughly chop the roasted pistachios and fresh herbs (parsley and mint).
  4. In a small mason jar or bowl, whisk together the extra virgin olive oil, lemon juice, sea salt, and black pepper until emulsified.
  5. In a large mixing bowl, combine the cooled quinoa, chickpeas, cucumber, onion, pistachios, feta, and herbs. Pour the dressing over the top and toss thoroughly to combine.