Combine quinoa, water, and 1/4 teaspoon salt in a small saucepan. Bring to a boil, cover, and simmer for 15 minutes or until quinoa is tender and water is absorbed.
Lemony Quinoa Tabouli with Chickpeas and Feta Recipe
"This delicious salad just might be the perfect make-ahead picnic dish or packable desk lunch! (We like toting ours in adorable mason jars for ultimate portability). The traditional vegetarian Middle Eastern salad gets a delicious-yet-healthy makeover with protein packed quinoa and chickpeas in the mix."
- Julie Hartigan
1 cup quinoa
1 3/4 cups water
1 1/2 teaspoon kosher salt, divided
3 Tablespoons extra virgin olive oil
2 Tablespoons lemon juice
2 teaspoons lemon zest
1/8 teaspoon pepper
1 15 oz can chick peas, rinsed and drained
1 cup halved grape tomatoes
1 cup cucumber, seeded, diced
2/3 cup minced red onion
1/3 cup chopped fresh mint
1/4 cup chopped fresh parsley
6 Tablespoons crumbled feta cheese
Optional: lemon wedges for serving
Place quinoa in a large bowl, fluff with a fork, and let cool. Whisk together olive oil, lemon juice, lemon zest, remaining 1 1/4 teaspoon salt, and pepper. Pour over quinoa and toss to combine. Fold in chick peas, tomatoes, cucumber, onion, mint, and parsley.
Serve garnished with feta cheese and a lemon wedge.