Quinoa Salad

1. Rinse the quinoa in a fine sieve under cold water for 1 minute to remove its bitter coating.
2. Combine the quinoa and water in a saucepan, bring to a boil, then cover and cook over low heat for 15 minutes until the water is absorbed.
3. Remove from the heat, keep covered for 5 minutes, then fluff with a fork and spread out to cool for 10 minutes.
4. Dice the cucumber and tomatoes, chop the parsley, and drain and rinse the chickpeas.
5. Whisk the olive oil, lemon juice and salt in a large bowl.
6. Add the quinoa, chickpeas, cucumber, tomato and parsley and toss well. Crumble the feta over the top and serve.

Per serving

Estimated from ingredients (USDA). Edit the recipe in the app to adjust.