Ingredients
Scale
- 3 cups cooked quinoa (white, red, or tri-color)
- 2 large English cucumbers, diced
- 2 pints cherry tomatoes, halved
- 1 large red bell pepper, finely chopped
- 1 large yellow bell pepper, finely chopped
- 1 small red onion, finely minced
- 2 cans (15 oz) chickpeas, rinsed and drained
- 1 cup fresh Italian parsley, chopped
- 1/2 cup fresh mint leaves, minced
- 1 cup crumbled feta cheese (optional)
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 2 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Start by rinsing your quinoa under cold water to remove the natural saponins which can cause a bitter taste. Cook the quinoa according to package instructions using water or vegetable broth for extra flavor. Once cooked, spread the quinoa out on a large baking sheet to cool completely. This ensures your salad stays fluffy and doesn’t become mushy when mixed with the vegetables.
- While the quinoa cools, prepare your fresh ingredients. Dice the cucumbers, bell peppers, and red onion into uniform, bite-sized pieces. Halving the cherry tomatoes adds a burst of juice to the salad. Finely chop the parsley and mint, as fresh herbs are the secret to making this salad taste professional and vibrant.
- In a small bowl or a mason jar, combine the olive oil, lemon juice, red wine vinegar, minced garlic, and dried oregano. Shake or whisk vigorously until the dressing is emulsified. Season generously with salt and black pepper. Taste the dressing—it should be bright and tangy to stand up against the hearty quinoa and chickpeas.
- In an extra-large mixing bowl, combine the cooled quinoa, chopped vegetables, chickpeas, and fresh herbs. Pour the dressing over the mixture and toss thoroughly to ensure every grain of quinoa is coated. If you are using feta cheese, gently fold it in at the end. Cover and refrigerate for at least 30 minutes before serving to let the flavors develop.
- Cook Time: 30 minutes