Ingredients
Method
- Rinse the quinoa under cold water in a fine-mesh strainer.
- Combine the quinoa with 2 cups water and a pinch of salt in a medium saucepan, bring to a boil, reduce to low, cover, and simmer for 15 to 18 minutes until the water is absorbed.
- Remove from the heat, let it stand covered for 5 minutes, fluff with a fork, and spread it on a baking sheet to cool completely.
- In a small bowl or jar, whisk together the olive oil, lemon juice, garlic, Dijon mustard, honey, salt, and pepper until emulsified.
- Dice the cucumber, halve the tomatoes, and finely dice the red onion.
- In a large bowl, combine the cooled quinoa, chickpeas, vegetables, olives, parsley, dill, and feta.
- Pour the dressing over the salad and toss gently until evenly coated.
- Let the salad rest for at least 15 minutes before serving, then serve at room temperature or chilled.
Notes
- Rinse the quinoa well before cooking to remove saponin, which can make it taste bitter.
- Let the cooked quinoa cool completely before adding the dressing, because warm grains can wilt the herbs and make the vegetables release extra moisture.
- Do not rush the cooling step, since room-temperature quinoa absorbs the dressing better and keeps the salad fresher in texture.
- Let the finished salad rest for at least 10 to 15 minutes before serving so the flavors can meld.
- Taste the dressing before mixing and adjust the lemon, honey, salt, or pepper to suit your preference.
- If the red onion tastes too sharp, soak the diced onion in cold water for 5 to 10 minutes, then drain it well before adding.
- Toss gently when combining everything so the chickpeas, feta, and vegetables keep their shape.
- For meal prep longer than 2 days, store the herbs and feta separately and add them closer to serving time for better freshness.
- Refrigerated leftovers taste better after sitting at room temperature for 15 to 20 minutes, and a fresh squeeze of lemon plus a little olive oil can brighten them up again.
