Ingredients:

  • 1 cup (170g) uncooked white quinoa
  • 2 cups (480ml) water
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1 cup (150g) English cucumber, finely diced
  • 1 cup (60g) red bell pepper, diced
  • 1/2 cup (75g) crumbled feta cheese
  • 1/4 cup (15g) fresh parsley, chopped
  • 2 tbsp (10g) fresh mint, chopped
  • 3 tbsp (45ml) extra-virgin olive oil
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (15ml) apple cider vinegar
  • 1 tsp (5g) Dijon mustard
  • 1 tsp (5g) maple syrup
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Combine rinsed quinoa and water in the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  2. Remove the saucepan from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
  3. In a small bowl or jar, combine olive oil, lemon juice, vinegar, mustard, maple syrup, salt, and pepper. Whisk vigorously until emulsified.
  4. In a large bowl, combine the cooled quinoa, chickpeas, cucumber, and bell pepper.
  5. Pour the dressing over the mixture and fold gently using a spatula.
  6. Stir in the feta cheese, fresh parsley, and fresh mint at the very end.