Ingredients:

  • 1 cup (180g) Quinoa, rinsed well
  • 2 cups (475ml) Vegetable Broth (or water)
  • 1 (15-ounce/425g) can Chickpeas, drained and rinsed
  • 1/4 cup (60ml) Extra Virgin Olive Oil
  • 1/4 cup (60ml) Fresh Lemon Juice
  • 2 cloves Garlic, minced
  • 1/4 cup (packed) Fresh Parsley, chopped
  • 1/4 cup (packed) Fresh Mint, chopped
  • 2 tablespoons Fresh Chives, chopped
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 1/4 cup crumbled Feta Cheese (optional)

Instructions:

  1. Combine quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Fluff with a fork. Cool Slightly.
  2. Drain and rinse the chickpeas.
  3. In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper.
  4. In a large bowl, combine the cooked quinoa, chickpeas, parsley, mint, and chives. Pour the dressing over the quinoa mixture and toss gently to coat. Taste and adjust seasoning if needed. Optional: Top with feta cheese before serving. Serve warm, at room temperature, or chilled.