Quinoa Salad with Chickpeas and Vegetables

Ingredients

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 red bell pepper, diced
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1 tsp ground cumin
• Salt and pepper to taste
• Optional: 1/4 cup feta cheese, crumbled

Instructions

1. Cook the Quinoa:
   1. Rinse the quinoa under cold water.
   2. In a medium saucepan, bring 2 cups of water or vegetable broth to a boil.
   3. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the liquid is absorbed.
   4. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool to room temperature.
2. Prepare the Vegetables:
   1. Dice the red bell pepper and cucumber.
   2. Halve the cherry tomatoes.
   3. Finely chop the red onion, fresh parsley, and fresh cilantro.
3. Make the Dressing:
   1. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, ground cumin, salt, and pepper.
4. Assemble the Salad:
   1. In a large bowl, combine the cooked and cooled quinoa, chickpeas, diced red bell pepper, diced cucumber, halved cherry tomatoes, chopped red onion, parsley, and cilantro.
   2. Pour the dressing over the salad and toss to combine.
   3. If using, sprinkle crumbled feta cheese on top.
5. Serve:
   1. Serve the quinoa salad immediately, or refrigerate for up to 2 days.

Shopping List

• Quinoa
• Vegetable broth (optional)
• 1 can (15 oz) chickpeas
• Red bell pepper
• Cucumber
• Cherry tomatoes
• Red onion
• Fresh parsley
• Fresh cilantro
• Olive oil
• Lemon
• Red wine vinegar
• Ground cumin
• Salt and pepper
• Optional: Feta cheese