Ingredients:

  • 1 cup (185g) uncooked white or tri-color quinoa
  • 2 cups (475ml) vegetable broth
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 0.5 tsp sea salt
  • 1 large English cucumber, quartered and sliced
  • 1 pint (250g) cherry tomatoes, halved
  • 0.5 small red onion, finely diced
  • 0.5 cup (60g) Kalamata olives, pitted and halved
  • 0.25 cup (10g) fresh flat-leaf parsley, roughly chopped
  • 0.25 cup (60ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 1 clove garlic, grated
  • 1 tsp dried oregano
  • 1 tsp Dijon mustard
  • 0.25 tsp cracked black pepper

Instructions:

  1. Add the rinsed quinoa to a dry medium saucepan over medium heat. Toast for 2 minutes until nutty and fragrant.
  2. Add vegetable broth and salt to the pan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
  3. While quinoa is still warm, transfer it to a large mixing bowl and toss with the rinsed chickpeas to allow them to absorb heat and flavor.
  4. In a small jar or bowl, whisk together the olive oil, lemon juice, grated garlic, dried oregano, Dijon mustard, and black pepper until emulsified.
  5. Add the sliced cucumber, cherry tomatoes, red onion, Kalamata olives, and parsley to the bowl. Pour the dressing over the salad and toss thoroughly to combine.
  6. Divide into four airtight containers. For maximum longevity, layer the quinoa-chickpea mixture at the bottom and the fresh vegetables on top.