Bring 2 cups of water to a boil in a medium saucepan. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
While the quinoa is cooking, prepare the grape tomatoes, cucumber, chickpeas, and beans.
In a large mixing bowl, combine the cooked quinoa, grape tomatoes, cucumber, chickpeas, beans, and feta cheese.
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, parsley, and oregano. Season with salt and black pepper to taste.
Pour the dressing over the quinoa mixture and toss to combine well.
Serve immediately or refrigerate for 15 minutes to allow the flavors to meld before serving.
1/2 cup canned beans of choice, rinsed and drained (such as black beans or cannellini beans)
3 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 tablespoon red wine vinegar
1 tablespoon fresh parsley, chopped
1 teaspoon dried oregano
Salt to taste
Black pepper to taste
Directions
Bring 2 cups of water to a boil in a medium saucepan. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
While the quinoa is cooking, prepare the grape tomatoes, cucumber, chickpeas, and beans.
In a large mixing bowl, combine the cooked quinoa, grape tomatoes, cucumber, chickpeas, beans, and feta cheese.
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, parsley, and oregano. Season with salt and black pepper to taste.
Pour the dressing over the quinoa mixture and toss to combine well.
Serve immediately or refrigerate for 15 minutes to allow the flavors to meld before serving.
Chef AI
