Ingredients
- 1 cup cooked quinoa
- 1 cup chickpeas, drained and rinsed
- 1/2 cucumber, diced
- 1/2 red onion, finely chopped
- 1/4 cup parsley, chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup Kalamata olives, roughly chopped
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
Equipment Needed
- Medium saucepan for cooking quinoa
- Mixing bowl
- Cutting board and knife
- Measuring cups and spoons
- Whisk (for dressing)
Step-by-Step Instructions
To get started, the first thing I did was cook the quinoa. I rinsed 1 cup of it under cold water, which helps remove that natural bitterness, then cooked it according to the package instructions. Usually, I use a ratio of 1 part quinoa to 2 parts water. Bring it to a boil, then reduce the heat and let it simmer for about 15 minutes until the water is absorbed. While that’s cooking, it’s the perfect time to prep the rest of the ingredients. (See the next page below to continue steps…)