# What You'll Need:
→ Grains & Legumes
01 - 1 cup quinoa
02 - 1 can (15 oz) chickpeas, drained and rinsed
→ Vegetables & Herbs
03 - 1 cup cherry tomatoes, halved
04 - 1 cucumber, diced
05 - ½ cup fresh parsley or cilantro, chopped
→ Dairy
06 - ½ cup feta cheese, crumbled
→ Dressing
07 - 3 tbsp olive oil
08 - 2 tbsp lemon juice
09 - Salt and pepper, to taste
# Method Steps:
01 - Rinse the quinoa thoroughly under cold running water to remove any bitter coating. In a medium saucepan, combine the quinoa with 2 cups of water or vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the liquid is absorbed and quinoa is tender. Remove from heat and let it cool for a few minutes.
02 - While the quinoa is cooking, halve the cherry tomatoes, dice the cucumber, and chop the fresh parsley or cilantro.
03 - In a large mixing bowl, combine the cooled quinoa, drained chickpeas, cherry tomatoes, cucumber, chopped herbs, and crumbled feta cheese.
04 - In a small bowl, whisk together the olive oil and lemon juice. Season with salt and pepper to taste, adjusting as needed.
05 - Pour the dressing over the salad and toss gently to combine all ingredients. Serve immediately, or chill in the refrigerator for 30 minutes for a colder, more refreshing salad.
