Fresh Quinoa with Herbs (Printer-Friendly Version)
# What You'll Need:
→ Base Ingredients
01 -
1 cup of uncooked quinoa or bulgur wheat
02 -
2 cups of water
→ Fresh Produce & Herbs
03 -
1 cup of diced cucumber
04 -
½ cup of finely chopped fresh parsley
05 -
⅓ cup of diced red onion
06 -
½ cup of finely chopped fresh mint
→ Protein & Nuts
07 -
½ cup of salted and roasted pistachios, roughly chopped
08 -
1 can of chickpeas (15 ounces), rinsed and drained
09 -
½ cup of crumbled feta cheese
→ Dressing & Seasonings
10 -
Juice from 2 lemons (about 5-6 tablespoons)
11 -
¼ cup of extra virgin olive oil
12 -
A pinch of sea salt, adjusted to taste
13 -
Freshly ground black pepper, added to taste
# Method:
01 -
Rinse the quinoa thoroughly and let it drain. In a small pot, throw in the quinoa with water and bring to a boil. Lower the heat to a gentle simmer, cover it up, and let it cook for around 15 minutes. Fluff it up with a fork and leave it to cool for 5-10 minutes.
02 -
In a medium-sized bowl, combine the cooked quinoa, cucumber, parsley, mint, red onion, pistachios, chickpeas, lemon juice, olive oil, salt, pepper, and feta cheese. Stir everything well so it's nicely mixed.
03 -
You can serve the salad straight away or pop it in the fridge for a few hours to chill before enjoying.
04 -
Place leftovers in an airtight container and keep them in the fridge. They’ll stay fresh for up to 5 days.
# Cook's Tips:
01 -
If you'd like to use bulgur instead, cook it with water in a small pot. Boil, then let it simmer under a lid for 12 minutes. Drain any extra water.
02 -
Make it vegan by skipping the feta or using a plant-based alternative.
03 -
For added creaminess, toss in some chopped avocado.
04 -
Switch out the pistachios for roasted almonds or sunflower seeds if you want to avoid nuts.