Quinoa Salad Bowl

Method

1. 1

   Rinse 1.5 cups quinoa till water runs clear. Toast dry in a pan 2 mins.

2. 2

   Add 3 cups water and salt; simmer covered 15 mins till germ rings appear and water is absorbed. Fluff and cool.

3. 3

   In a large bowl combine cooled quinoa, 1 cup boiled chickpeas, diced cucumber, halved cherry tomatoes, chopped bell pepper, red onion and olives.

4. 4

   Whisk dressing: juice of 2 lemons, 4 tbsp olive oil, salt, crushed pepper, ½ tsp oregano.

5. 5

   Pour over the bowl, add chopped parsley/mint and crumbled feta. Toss gently.

6. 6

   Chill 15 mins before serving.

Adapted from Dassana's Veg Recipes – Quinoa Salad