Ingredients:

  • 1 cup (200g) quinoa, rinsed well
  • 2 cups (475ml) vegetable broth (low sodium) or water
  • 1 tsp (5ml) olive oil
  • 1 tbsp (15ml) olive oil
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 small red onion, thinly sliced
  • 1 cup (150g) cherry tomatoes, halved
  • 1 (15 oz/425g) can chickpeas, drained and rinsed
  • 1/2 cup (75g) Kalamata olives, pitted and halved
  • 4 oz (115g) feta cheese, crumbled (optional, can be omitted for vegan)
  • 1/4 cup (60ml) olive oil
  • 3 tablespoons (45ml) lemon juice, freshly squeezed
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • Fresh parsley, chopped
  • Fresh mint, chopped (optional)

Instructions:

  1. Combine quinoa, broth/water, and olive oil in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy.
  2. Heat olive oil in a large skillet over medium heat. Add bell peppers and red onion; sauté for 5-7 minutes, until slightly softened. This is optional - you can use them raw!
  3. In a large bowl, combine the cooked quinoa, sautéed vegetables (if using), cherry tomatoes, chickpeas, olives, and feta cheese (if using).
  4. In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
  5. Pour the dressing over the quinoa mixture and toss gently to combine.
  6. Sprinkle with fresh parsley and mint (if using). Serve immediately or chilled.