BHA & BHT Free Classic Quinoa Salad

Total time40 min

Prep time15 min

Cook time15 min

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Ingredients

4 servings

1 cup quinoa, rinsed
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2 cups water
¼ tsp salt
1 can (15 oz) chickpeas, drained and rinsed
1 english cucumber, diced
1 cup cherry tomatoes, halved
½ red onion, finely diced
½ cup fresh parsley, roughly chopped

For the dressing

3 tbsp extra-virgin olive oil
3 tbsp fresh lemon juice
1 tsp dijon mustard
1 garlic clove, minced
½ tsp ground cumin
salt and pepper, to taste

For serving

¼ cup crumbled feta cheese (optional)
¼ cup kalamata olives, pitted and halved (optional)

Instructions

1
Combine the rinsed quinoa, water, and 1/4 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and cook until the quinoa has absorbed all the water and the germ rings are visible around each grain, about 12–14 minutes.
2
Remove the pan from the heat and let the quinoa steam, covered, for 5 minutes. Uncover, fluff with a fork, and spread onto a large plate or sheet pan to cool for at least 10 minutes until no longer steaming.

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