Ingredients:

  • 1.5 cups (270g) White or Tri-color Quinoa, thoroughly rinsed
  • 2.5 cups (600ml) Water
  • 0.5 tsp Fine Sea Salt
  • 1/4 cup (60ml) Extra Virgin Olive Oil
  • 2 Large Lemons, zested and juiced (approx. 1/3 cup juice)
  • 1 clove Garlic, minced into a paste
  • 1 tbsp Maple Syrup
  • 0.5 cup Fresh Parsley, finely chopped
  • 1/4 cup Fresh Mint, chiffonade
  • 1 Large English Cucumber, diced
  • 1 pint (250g) Cherry Tomatoes, halved
  • 1 Red Bell Pepper, finely diced
  • 0.5 Red Onion, small diced
  • 1 can (15oz/425g) Chickpeas, drained and rinsed
  • 0.5 cup (75g) Crumbled Feta Cheese

Instructions:

  1. Add rinsed quinoa to a dry saucepan over medium heat for 2 minutes until it smells nutty and begins to 'pop'.
  2. Add water and salt to the saucepan. Bring to a boil, then reduce to a low simmer. Cover and cook for 15 minutes until liquid is absorbed.
  3. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
  4. In a glass mason jar, combine the olive oil, lemon juice, lemon zest, minced garlic, and maple syrup. Shake vigorously for 30 seconds to emulsify.
  5. While the quinoa is still warm, pour the dressing over it and toss. This allows the grain to absorb the vinaigrette deeply.
  6. Add the diced cucumber, cherry tomatoes, bell pepper, red onion, chickpeas, parsley, mint, and feta cheese to a large bowl. Fold in the dressed quinoa and mix thoroughly.