Ingredients
1 cup quinoa, rinsed
2 cups vegetable broth
1 can chickpeas (15 oz), drained
1 cup cherry tomatoes, halved
1 English cucumber, diced
½ cup Kalamata olives, sliced
½ cup feta cheese, crumbled
¼ cup red onion, finely chopped
¼ cup fresh parsley, chopped
¼ cup fresh mint, chopped (optional)
1 red bell pepper, diced
¼ cup toasted pine nuts (optional)
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
½ teaspoon garlic powder
Salt and black pepper to taste
Instructions
1. Rinse quinoa under cold water.
2. Combine quinoa and vegetable broth; bring to a boil.
3. Cover, reduce heat, simmer 15 minutes.
4. Remove from heat; let sit 5 minutes; fluff.
5. Prep all veggies and herbs while quinoa cooks.
6. Drain and season chickpeas with garlic powder, salt, and pepper.
7. Whisk olive oil, lemon juice, oregano, salt, and pepper for dressing.
8. Toast pine nuts in dry skillet (optional).
9. Combine cooked quinoa, chickpeas, veggies, herbs, and olives.
10. Drizzle dressing; toss gently.
11. Top with feta, pine nuts, extra herbs.
12. Serve with lemon wedges and warm pita.
Notes
Store dressing separately to keep veggies crisp.
Double quinoa and freeze half for quick meals.
Use vegan feta for dairy-free version.
Add grilled chicken or shrimp for extra protein.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Boiling
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 7g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 10g
- Protein: 17g
- Cholesterol: 25mg