Middle Eastern Quinoa Salad

Instructions

1. 1

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

   Tip: To remove any saponins and excess dust.

2. 2

   In a medium saucepan, bring the quinoa and 600 ml of water to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the quinoa is tender.

   Tip: Use a gentle heat to prevent the quinoa from becoming mushy.

3. 3

   While the quinoa cooks, prepare the vegetables by peeling and chopping the cucumber, tomato, and red onion into small cubes.

   Tip: Use a sharp knife and a cutting board to prevent accidents.

4. 4

   In a large bowl, combine the cooked quinoa, chickpeas, cucumber, tomato, and red onion.

   Tip: Be gentle to avoid bruising the vegetables.

5. 5

   In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper.

   Tip: Use a ratio of 1:2 for the lemon juice and olive oil.

6. 6

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

   Tip: Use a spatula to distribute the dressing evenly.

7. 7

   Sprinkle the parsley, feta cheese, and chopped pistachios over the salad and toss again.

   Tip: Use a gentle touch to avoid bruising the herbs.

8. 8

   Stir in the harissa and garlic.

   Tip: Be careful not to overpower the flavors.

9. 9

   Taste and adjust the seasoning as needed.

   Tip: Add more salt, pepper, or harissa to taste.

10. 10

    Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

    Tip: This step allows the flavors to come together and the quinoa to absorb the dressing.