Mediterranean quinoa and chickpea salad

Ingredients

0 of 18 out on the counter

• 1 cup dry quinoa, rinsed in a fine strainer
• 2 cups water, for cooking the quinoa
• 1 can (15 oz) no-salt-added chickpeas, drained and rinsed (1½ cups, 246 g)
• 1 cup cherry tomatoes, halved
• ½ cucumber, diced
• ½ cup diced red onion
• 3 tbsp sliced ripe olives
• ¼ cup crumbled feta
• 3 cups baby spinach, chopped
• ½ cup chopped fresh parsley
• 1 oz (28 g, about 14 halves) walnuts, toasted and chopped
• 2 tbsp olive oil
• 1 lemon, juiced (about 3 tbsp, 48 g)
• 1 tbsp red wine vinegar
• 1 tsp garlic powder
• 1 tsp dried oregano
• ¼ tsp black pepper
• ½ tsp salt

All set! Everything is out. Time to bake.

Method

1. 1Put the quinoa in a pot with 2 cups of water. Bring to a boil, cover, and turn the heat to low. Cook 18 to 20 minutes, until the water is gone and each grain shows a little curled tail. Rest it off the heat, covered, 10 minutes, then fluff with a fork and spread on a plate to cool.
2. 2While the quinoa cooks, toast the walnuts in a dry pan over medium heat for 3 to 4 minutes, stirring, until they smell nutty. Cool, then chop.
3. 3Whisk the olive oil, lemon juice, vinegar, garlic powder, oregano, pepper and salt in a big bowl. Add the red onion and let it sit for 5 minutes; the acid takes the raw edge off.
4. 4Add the cooled quinoa, chickpeas, tomatoes, cucumber and olives. Toss until every grain is shiny.
5. 5Fold in the spinach, parsley, feta and walnuts. Taste and add a squeeze of lemon before any salt.
6. 6Serve right away, or pack in a container for lunch. Keeps 4 days in the fridge; for packed lunches keep the spinach and walnuts in a small bag and add them at the table. Do not leave it out more than 2 hours.