Ingredients
Method
- Rinse the quinoa under cold water for about 30 seconds using a fine mesh strainer to remove bitterness. Drain well.
- In a medium saucepan, combine rinsed quinoa with 2 cups (480 ml) water. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and let cool slightly.
- While quinoa cooks, drain and rinse canned chickpeas. Set aside.
- Dice cucumber, halve cherry tomatoes, finely chop red onion (if using), slice Kalamata olives, and roughly chop parsley.
- In a small bowl, whisk together lemon juice, olive oil, minced garlic, dried oregano, salt, and black pepper. Adjust seasoning to taste.
- In a large mixing bowl, combine cooked quinoa, chickpeas, chopped vegetables, and parsley. Pour dressing over and toss gently to coat evenly.
- Sprinkle crumbled feta cheese over the top and toss lightly or leave on top for presentation.
- Serve immediately or refrigerate in an airtight container for up to 3 days. Flavors deepen after a few hours.
Nutrition
Notes
Quinoa Rinsing: I cannot stress enough how important it is to rinse your quinoa thoroughly.
That natural coating called saponin makes it taste bitter and soapy, and I learned this the hard way my first time making it.
A quick 30 second rinse in a fine mesh strainer makes all the difference.
Make Ahead Magic: This bowl actually tastes better the next day.
I often make the quinoa and chop all the vegetables the night before, then toss everything together with the dressing just before serving.
The flavors meld beautifully after a few hours in the fridge.
Dressing First: I always dress the quinoa while it's still slightly warm.
It absorbs the lemon and olive oil much better than cold quinoa, giving you a more flavorful base.
Just let it cool a bit so you don't wilt the fresh herbs.
Feta Timing: If you plan to have leftovers, I recommend adding the feta just before serving each portion.
It stays fresh and creamy that way instead of getting mushy and disappearing into the bowl overnight.
Cucumber Prep: For the crispest cucumber, I remove the seeds before dicing.
Just slice it lengthwise and run a spoon down the center to scoop out the watery seed core.
This keeps your bowl from getting soggy, especially if you are making it ahead.
Herb Substitution: When parsley is not available, I have used fresh mint or a combination of mint and basil with wonderful results.
It gives the bowl a completely different but equally delicious Mediterranean twist.
Serving Temperature: I love this bowl both at room temperature and cold straight from the fridge.
If you prefer it warm, just give the quinoa a quick reheat in the microwave for 30 seconds before adding the cold vegetables and dressing.
