Mediterranean Quinoa Salad

Instructions

1. Step 1

   Place the quinoa in a fine-mesh sieve and rinse thoroughly under cold running water. Drain well.

   Ingredients used: 170.0 gr Quinoa

   Cookware: fine mesh sieve

2. Step 2

   Combine the rinsed quinoa, water, and ⅜ tsp (2 gr) of the salt in the saucepan. Bring to a boil over high heat.

   Ingredients used: 2.0 gr Sea Salt, 480.0 ml Water

   Cookware: saucepan with lid

3. Step 3

   Cover the saucepan, reduce to low heat, and simmer until the water is absorbed and the quinoa is tender.

   Timer: 15 min (fixed)

   Cookware: saucepan with lid

4. Step 4

   Remove the saucepan from the heat and leave it covered.

   Timer: 5 min (fixed)

   Cookware: saucepan with lid

5. Step 5

   Fluff the quinoa with a fork, transfer it to the large mixing bowl, and spread it out to cool.

   Timer: 10 min (fixed)

   Cookware: fork, Large Mixing Bowl

6. Step 6

   Whisk the olive oil, lemon juice, oregano, black pepper, and remaining salt in the small bowl until combined.

   Ingredients used: 2.0 gr Dried Oregano, 60.0 ml Extra Virgin Olive Oil, 1.0 gr Ground Black Pepper, 60.0 ml Lemon Juice, 2.0 gr Sea Salt

   Cookware: small bowl, whisk

7. Step 7

   Halve the tomatoes and olives, dice the cucumber, and finely chop the onion, parsley, and mint. Add them to the cooled quinoa with the drained chickpeas.

   Ingredients used: 250.0 gr Cherry Tomato, 240.0 gr Chickpea, 200.0 gr Cucumber, 20.0 gr Flat-Leaf Parsley, 80.0 gr Kalamata Olive, 10.0 gr Mint, 60.0 gr Red Onion

   Cookware: Chef Knife, cutting board, Large Mixing Bowl

8. Step 8

   Pour the prepared dressing over the quinoa mixture and toss until evenly coated.

   Cookware: Large Mixing Bowl, salad spoon

9. Step 9

   Gently fold in the crumbled feta. Serve at room temperature or chilled.

   Ingredients used: 120.0 gr Feta Cheese

   Cookware: Large Mixing Bowl, salad spoon