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In a small saucepan, combine the quinoa and broth; bring to a boil.
While the quinoa comes to a boil, wash and dry the fresh produce.
Once the quinoa is boiling, reduce heat to a simmer and cover; cook for 15 minutes. Once cooked, remove from heat and let stand, covered, for 5 minutes.
Halve the tomatoes lengthwise and transfer to a large bowl.
Trim off and discard the ends of the cucumber; medium dice the cucumber and add to the bowl.
Shave the parsley leaves off the stems; discard the stems and mince the leaves. Add to the bowl.
Pick the mint leaves off the stems; discard the stems and mince the leaves. Add to the bowl.
Drain and rinse the chickpeas; add to the bowl.
Measure out the feta and add to the bowl.
Peel and mince the garlic.
In a small bowl, combine and whisk together the minced garlic, lemon juice, olive oil, salt, and black pepper.
Uncover the quinoa and fluff with a fork; add to the bowl with the rest of the ingredients.
Add the dressing and toss the salad until well combined.
Divide the salad between two plates (or one plate and one lunch container). Enjoy!
In a small saucepan, combine the quinoa and broth; bring to a boil.
While the quinoa comes to a boil, wash and dry the fresh produce.
Once the quinoa is boiling, reduce heat to a simmer and cover; cook for 15 minutes. Once cooked, remove from heat and let stand, covered, for 5 minutes.
Halve the tomatoes lengthwise and transfer to a large bowl.
Trim off and discard the ends of the cucumber; medium dice the cucumber and add to the bowl.
Shave the parsley leaves off the stems; discard the stems and mince the leaves. Add to the bowl.
Pick the mint leaves off the stems; discard the stems and mince the leaves. Add to the bowl.
Drain and rinse the chickpeas; add to the bowl.
Measure out the feta and add to the bowl.
Peel and mince the garlic.
In a small bowl, combine and whisk together the minced garlic, lemon juice, olive oil, salt, and black pepper.
Uncover the quinoa and fluff with a fork; add to the bowl with the rest of the ingredients.
Add the dressing and toss the salad until well combined.
Divide the salad between two plates (or one plate and one lunch container). Enjoy!