[elementor-template id="57831"]
Ingredients
1 cup quinoa, rinsed and cooked to package directions
½ tsp salt
2 tbsp fresh lemon juice
½ cup extra virgin olive oil
¼ tsp garlic powder
1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4 inch pieces
1 orange, yellow or red bell pepper, cut into 1/4 inch pieces
½ chopped red onion
1 pt cherry tomatoes, quartered
6 oz crumbled feta cheese
1 (15 ounce can) chickpeas, drained and rinsed
⅔ cup chopped Italian parsley
½ cup chopped fresh mint
salt and pepper to taste
Directions
1
Cook quinoa to package directions with the 1/2 tsp salt. Transfer cooked quinoa to a large bowl, fluff with a fork and let cool to room temperature.
2
Dressing: Whisk lemon juice and garlic powder in a small bowl. Gradually whisk in olive oil.
3
Toss the cooled quinoa with the dressing veggies, chickpeas, feta, mint and parsley. Season to taste with salt and pepper. Serve at room temperature or chilled.
