Quinoa and Chickpea Salad
Dr. Rebecca Tocher-Richmond, ND
1 cup Quinoa
4 green onions, chopped
4 tomatoes, finely chopped
1 bunch fresh parsley, finely chopped
½ cup fresh mint, finely chopped
½ green pepper, chopped
½ English cucumber, finely chopped
2 cups feta cheese (1 cup may be plenty)
1 can chickpeas, rinsed and drained
2 carrots, grated
½ cup fresh lemon juice
½ cup olive oil
2 tsp garlic, minced
salt and pepper
Cook 1 cup quinoa in 2 cups water until water is absorbed and grains are soft. Fluff with a fork.
Add remaining salad ingredients and half the lemon juice to quinoa in a large bowl.
Combine olive oil, the rest of the lemon juice, garlic, salt and pepper in a jar with a tight fitting lid and shake to blend. Pour over salad and toss until well mixed.