1cupquinoa, uncooked. Regular, red or multicolor varieties are all fine.
1cupchickpeas, cooked
1cupcherry tomatoes, chopped
3green onions, chopped
1/2cucumber, chopped
1/2red bell pepper, or yellow, chopped
1cupgoat cheese, or Feta cheese, crumbled (optional)
3tablespoonsparsley, finely chopped
1/3cupolive oil, (approximately)
2lemons, juiced, or more if needed
salt and pepper to taste
Instructions
Cook the quinoa in 2 cups of boiling water for about 20 minutes. Fluff it with a fork and set aside.
Place the cooked quinoa into a large bowl.
Chop cherry the tomatoes, cucumbers, green onions and parsley. Add them to the quinoa and mix together.
Add the lemon juice and olive oil. Mix well. Add the salt and pepper to your taste. Taste the salad and add more lemon juice or salt and pepper to taste if you think you need them.
Add the chickpeas, crumbled cheese and parsley. Mix the salad well but carefully, taking care to leave the cheese in little chunks.
Notes
Leave out the cheese for an easy vegan quinoa salad. You can use regular quinoa for this recipe or add more color by using the darker variety or the mixed color quinoa. Add in other fresh herbs as well, like chopped chives, fresh oregano, basil or even a bit of thyme.