Ingredients
Equipment
Method
- Add the quinoa and water to a medium saucepan and bring to a boil over medium-high heat.
- Reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the quinoa is tender.
- Remove from the heat and let the quinoa sit covered for 5 minutes, then fluff with a fork and allow it to cool slightly.
- In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, parsley, mint, feta, and pistachios.
- In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, garlic, salt, and black pepper.
- Add the cooked quinoa to the salad bowl, pour the dressing over top, and toss gently until everything is evenly coated.
- Taste and adjust seasoning with additional salt or lemon juice if needed.
- Serve immediately or chill for 30 minutes for a colder salad and more blended flavor.
Notes
For the best flavor, let the salad chill briefly before serving if time allows. You can substitute goat cheese for feta or almonds for pistachios if desired.