Famous Quinoa Herb Salad (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 cups water
02 -
1 cup quinoa or bulgur wheat, uncooked
→ Fresh Produce & Herbs
03 -
1/3 cup chopped red onion
04 -
1 cup diced cucumber
05 -
1/2 cup chopped mint leaves
06 -
1/2 cup parsley, finely chopped
→ Protein & Nuts
07 -
1/2 cup feta cheese, crumbled
08 -
1 (15-ounce) can of chickpeas, drained and rinsed
09 -
1/2 cup chopped pistachios, roasted and salted
→ Dressing & Seasonings
10 -
Juice from 2 lemons (5-6 tablespoons)
11 -
1/4 cup olive oil (extra virgin)
12 -
Pinch of sea salt
13 -
Freshly ground black pepper to taste
# Instructions:
01 -
Wash and drain the quinoa. Put it with the water in a small pot. Turn on the heat until it boils. Lower to a gentle simmer, cover it, and let it cook for 15 minutes. Fork up the quinoa to fluff it and let it rest for 5-10 minutes to cool down.
02 -
In a medium-sized bowl, combine the quinoa, cucumber, parsley, mint, red onion, pistachios, chickpeas, lemon juice, olive oil, salt, pepper, and feta. Stir together well.
03 -
Eat it right away or chill it in the fridge for a few hours if you want it cold.
04 -
Move the salad to a sealed container and keep it in the fridge for up to 5 days.
# Notes:
01 -
If you feel like trying bulgur, cook it by letting it simmer for 12 minutes after boiling, covered. Drain any water if needed.
02 -
To make it vegan, skip the feta or get a vegan cheese alternative.
03 -
Toss in some cubed avocado to make it creamier and add some rich, healthy fats.
04 -
Use sunflower seeds or roasted almonds if you’re looking for a nut-free swap instead of pistachios.