Recipe: Mediterranean Quinoa Salad

This is a great make ahead dish.  It makes a light but filling lunch  - vegetarian, full of protein, and don't forget it's gluten free! 

For another quinoa recipe, click here.

Serves 4-6

-1 cup of quinoa, rinsed
-2 cups of water
-1 cup of canned chickpeas, drained
-4" piece of cucumber, seeded and diced
-half of a bell pepper, seeded and dice
-half a small onion, diced
-4 tbsp extra virgin olive oil
-zest and juice of 2 lemons
-1 1/2 tsp salt
-1/4 tsp pepper
-1/2 cup crumbled feta

• Place a medium sauce pot on high heat.  Add quinoa and water and bring to a boil.  Once boiling, turn down to low and cover with a lid.  After 15 min, turn off the heat and let stand for 5 min.
• Meanwhile in a large bowl, mix chickpeas, olive oil, lemon zest and garlic.
• Once the quinoa has rested, fluff with a fork and add to bowl.
• Add cucumber, bell peppers, onions, lemon juice, salt and pepper. Stir to combine.
• Serve with crumbled feta on top with a drizzle of olive oil.