Ingredients
Salad Ingredients
- 2 cups chicken or vegetable stock
- 1 cup dry quinoa
- 15 oz can chickpeas (drained and rinsed)
- 1 English cucumber (chopped)
- 1/2 small red onion (minced)
- 1/2 cup packed fresh parsley (finely chopped)
- 1/2 cup loosely-packed fresh mint leaves (finely chopped)
- 1/2 cup roasted salted pistachios (chopped)
- 1 cup crumbled feta cheese (4 oz)
- Salt and pepper (to taste)
Dressing Ingredients
- 1/2 cup lemon juice (approximately 3-4 lemons)
- 1/2 cup extra virgin olive oil
- 1 tablespoon honey
- Salt and pepper (to taste)
Instructions
- Prepare the Lemon Dressing: Combine the lemon juice, extra virgin olive oil, honey, and salt and pepper in a jar with a tight-fitting lid or a small bowl. Shake vigorously or whisk until the ingredients are well emulsified.
- Cook the Quinoa: Bring the chicken or vegetable stock to a boil in a small saucepan over high heat. Add the quinoa, reduce heat to low, cover with a lid, and simmer for 12-15 minutes or until the quinoa is tender and the liquid has been absorbed.
- Cool the Quinoa: Fluff the cooked quinoa with a fork to separate the grains. Transfer it to a storage container or a large mixing bowl and allow it to cool to room temperature. Once cooled, cover and refrigerate until chilled. This step can be done a day or two in advance for convenience.
- Assemble the Salad: In a large mixing bowl, combine the chilled quinoa, chickpeas, chopped cucumber, minced red onion, parsley, mint, pistachios, and crumbled feta cheese. Season with salt and pepper to taste.
- Add Dressing and Toss: Drizzle the salad with your desired amount of the lemon dressing. Toss gently to combine all ingredients evenly without crushing the components.
- Serve or Store: Serve the salad immediately or cover and refrigerate for up to 3 days, allowing the flavors to meld further.
Notes
- Quinoa can be cooked a day or two ahead to save time when preparing the salad.
- Adjust the amount of dressing to taste; not all dressing may need to be used.
- For a vegan version, omit the feta cheese or substitute with a plant-based alternative.
- This salad holds well in the refrigerator for up to 3 days, making it perfect for meal prep.
- Make sure to rinse quinoa thoroughly before cooking to remove its natural bitterness, even if not specified.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
