Mediterranean Quinoa Salad

Instructions

1. 1

   Rinse the quinoa in a fine mesh strainer and drain well. In a medium saucepan, bring 800 ml of water to a boil. Add the quinoa, cover, reduce heat to low, and simmer for 15 minutes or until tender. Fluff with a fork.

   Tip: Use a non-stick saucepan to prevent quinoa from sticking

2. 2

   In a large bowl, whisk together lemon juice, olive oil, garlic, salt, and black pepper.

   Tip: Adjust seasoning to taste

3. 3

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the red onion and cook, stirring occasionally, for 5-7 minutes or until softened.

   Tip: Don't burn the onion

4. 4

   Add the chickpeas, cucumber, tomato, artichoke hearts, and olives to the skillet. Cook, stirring occasionally, for 5 minutes or until heated through.

   Tip: Don't overcook the vegetables

5. 5

   Fluff the cooked quinoa with a fork and add it to the bowl with the dressing. Toss to combine.

   Tip: Be gentle to avoid breaking the quinoa

6. 6

   Stir in the chopped parsley and crumbled feta cheese.

   Tip: Adjust seasoning to taste

7. 7

   Cover and refrigerate for at least 30 minutes to allow flavors to meld.

   Tip: Let it sit at room temperature for 30 minutes before serving

8. 8

   Serve chilled, garnished with additional parsley if desired.

   Tip: Enjoy!