Description
A refreshing and nutritious salad featuring quinoa, chickpeas, and fresh herbs, perfect for a light lunch or dinner party.
Ingredients
- 2 cups chicken or vegetable stock
- 1 cup dry quinoa
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 English cucumber, chopped
- 1/2 small red onion, minced
- 1/2 cup packed fresh parsley, finely chopped
- 1/2 cup loosely-packed fresh mint leaves, finely chopped
- 1/2 cup roasted salted pistachios, chopped
- 1 cup crumbled feta cheese (4 oz)
- Salt and pepper, to taste
- 1/2 cup lemon juice (~3-4 lemons)
- 1/2 cup extra virgin olive oil
- 1 tablespoon honey
Instructions
- Prepare the Quinoa: In a medium saucepan, bring 2 cups of chicken or vegetable stock to a boil. Stir in 1 cup of dry quinoa, reduce heat to low, cover, and let simmer for about 15 minutes or until the liquid is absorbed. Remove from heat and let sit for 5 minutes. Fluff with a fork.
- Make the Lemon Dressing: In a small mixing bowl, combine 1/2 cup lemon juice, 1/2 cup extra virgin olive oil, and 1 tablespoon honey. Whisk until well blended. Season with salt and pepper to taste.
- Assemble the Salad: In a large mixing bowl, combine the cooked quinoa, drained chickpeas, chopped cucumber, minced red onion, parsley, mint, and chopped pistachios. Pour the lemon dressing over the salad and toss gently to coat all ingredients evenly.
- Add Feta: Finally, sprinkle the crumbled feta cheese on top, adjusting seasoning with additional salt and pepper if needed.
- Serve & Enjoy: Serve immediately, or let the salad chill in the refrigerator for an hour to enhance the flavors further.
Notes
For best results, store leftover salad in an airtight container in the refrigerator for up to 5 days. Optional: garnishing with fresh mint leaves or additional feta can enhance presentation.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean