Ingredients
1 cup uncooked quinoa
2 cups diced English cucumber
1 cup halved cherry tomatoes
1/2 red onion, finely chopped
1/4 cup crumbled feta cheese
1/2 cup canned chickpeas, drained and rinsed
2 tablespoons extra virgin olive oil
Juice of 1 lemon
2 cloves garlic, minced
1 teaspoon oregano
1/4 cup fresh parsley, chopped
Salt to taste
Black pepper to taste
Instructions
Rinse quinoa under cold water. Cook in 2 cups water according to package instructions (≈15 minutes) until tender.
Chill cooked quinoa in refrigerator for 10 minutes.
In a large bowl, combine cooled quinoa, cucumber, cherry tomatoes, red onion, chickpeas, and crumbled feta.
In a separate small bowl, whisk olive oil, lemon juice, garlic, oregano, parsley, salt, and pepper.
Pour dressing over quinoa mixture. Gently toss until evenly combined.
Serve chilled or at room temperature.
Notes
Store in airtight containers for up to 3 days. For vegan version, substitute feta with vegan cheese alternative.
Add grilled zucchini or bell peppers for extra flavor.
Chickpeas can be omitted for lower protein/carbs.
- Prep Time: 15
- Cook Time: 15
- Category: Mediterranean Basics
- Method: Stir
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 25mg