Mediterranean Quinoa salad

To start:

  • 1 cup quinoa 
  • 2 cups water or chicken stock 

Cook either on the stove or in a rice cooker.

After quinoa has been cooked, spread out on a cookie sheet and place in the refrigerator to cool quickly.

After completely cool, transfer to mixing bowl.

Add to that bowl

  • 1 – 15 oz can chickpeas, drained and rinsed well 
  • ¼ cup finely diced red onion 
  • ½ cup finely diced red bell pepper 
  • ½ cup finely diced cucumber 
  • ½ cup diced cilantro 
  • ¼ cup diced parsley 
  • ½ cup crumbled feta cheese
  • ½ cup grape tomatoes *halved 
  • ½ cup pitted black olives, Optional 


  • ¼ cup extra virgin olive oil 
  • 2 Tbsp dijon mustard 
  • Zest and juice of one lemon 
  • Salt and pepper to taste 

Mix all ingredients together and serve!