Grain Salad

Instructions

1. 1

   Rinse the quinoa in a fine mesh strainer and drain well.

2. 2

   In a medium saucepan, bring 200ml of water to a boil.

   Tip: Use a saucepan with a heavy bottom for even heating.

3. 3

   Add the quinoa to the saucepan, cover, reduce heat to low, and simmer for 15 minutes.

   Tip: Stir occasionally to prevent burning.

4. 4

   While the quinoa cooks, heat the olive oil in a large skillet over medium heat.

   Tip: Use a large skillet to sauté the vegetables evenly.

5. 5

   Add the onion, bell peppers, carrots, and cucumber to the skillet and cook, stirring occasionally, until the vegetables are tender, about 5 minutes.

   Tip: Don’t overcook the vegetables, as they will continue to cook in the salad.

6. 6

   Add the cooked quinoa, chickpeas, tomato, salt, and black pepper to the skillet and stir to combine.

   Tip: Be gentle to avoid breaking the quinoa.

7. 7

   In a small bowl, whisk together the apple cider vinegar and 30ml of water.

   Tip: Adjust the dressing to taste.

8. 8

   Pour the dressing over the quinoa mixture and stir to combine.

   Tip: Taste and adjust the seasoning as needed.

9. 9

   Transfer the salad to a large serving dish and top with chopped fresh parsley and crumbled feta cheese.

   Tip: Garnish with fresh herbs for a pop of color and flavor.