Ingredients
Method
Instructions
- Rinse the quinoa under cold water and drain. Add to a saucepan with 2 cups of water and a pinch of salt. Bring to a boil, reduce to a low simmer, cover and cook for 15 minutes. Remove from heat, leave covered for 5 minutes, then fluff with a fork. Spread onto a tray and leave to cool completely.
- Whisk together the olive oil, lemon juice, lemon zest, honey, mustard, salt and pepper. Set aside.
- Dice the cucumber and red onion. If you find raw red onion overpowering, soak in cold water for 10 minutes and drain before adding.
- Add the cooled quinoa to a large bowl with the chickpeas, cucumber, red onion, parsley and mint. Pour over the dressing and toss to combine.
- Top with the crumbled feta and chopped pistachios. Toss gently and serve. If making ahead, add the cucumber and pistachios fresh when serving.
Nutrition
Notes
Bulgur wheat can be used in place of quinoa for the original version - cook according to package instructions and cool completely before using. Not gluten-free.
To add more protein, top each portion with sliced grilled chicken or a soft-boiled egg.
Pre-cooked quinoa pouches can be used as a shortcut - just spread the quinoa out and let it cool to room temperature before mixing.
The dressed salad (without cucumber and pistachios) keeps in the fridge for up to 4 days. Add the cucumber and pistachios fresh each time so they stay crisp.
