Mediterranean Quinoa Bowl

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 English cucumber, diced
• 1 pint cherry tomatoes, halved
• 1/2 red onion, finely diced
• 1/2 cup pitted Kalamata olives, halved
• 3/4 cup crumbled feta cheese
• 1 (15 oz) can chickpeas, drained and rinsed
• 1/4 cup extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1 garlic clove, minced
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Rinse the quinoa in a fine-mesh strainer under cold water for 30 seconds to remove its bitter natural coating.
2. Combine the rinsed quinoa and 2 cups water in a medium saucepan with a pinch of salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes.
3. Check doneness: the quinoa is ready when all the water is absorbed and you can see the little white spiral (the germ) has separated from each grain; it should be fluffy and tender, not crunchy or wet.
4. Remove from heat and let the covered pot sit undisturbed for 5 minutes, then fluff with a fork and spread on a plate or tray to cool to room temperature, about 15 minutes.
5. While the quinoa cooks, whisk together the olive oil, lemon juice, dried oregano, minced garlic, salt, and pepper in a small bowl to make the dressing.
6. Dice the cucumber and halve the cherry tomatoes, placing both in a large mixing bowl.
7. Finely dice the red onion; if you find raw onion too sharp, soak the diced onion in cold water for 5 minutes and drain before using.
8. Add the drained chickpeas, olives, and diced red onion to the large bowl with the cucumber and tomatoes.
9. Once the quinoa has cooled to room temperature, add it to the large bowl (adding warm quinoa will wilt the vegetables and melt the feta).
10. Pour the dressing over everything and toss gently but thoroughly to coat all the ingredients evenly.
11. Fold in the crumbled feta and chopped parsley gently so the feta stays in chunks rather than disintegrating.
12. Taste and adjust salt, pepper, or lemon juice. Serve immediately, or cover and refrigerate up to 3 days; flavor improves after a few hours.

Nutrition

Calories	410
Protein	14.0 g
Fat	22.0 g
Carbs	40.0 g
Fiber	8.0 g
Sodium	620 mg

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.