A cool and nutritious salad with quinoa, chickpeas, and fresh vegetables, perfect for a light meal. It combines creamy feta with a zesty lemon dressing for a fresh Mediterranean flavor.
Ingredients
1 cup quinoa (white or tricolor)
1 ½ cups cooked chickpeas (or canned, drained)
1 cup cherry tomatoes (red & yellow), halved
½ cucumber, diced
2 fresh spring onions, finely chopped
2-3 tbsp fresh parsley or mint
100 g feta, crumbled
Salt & freshly ground pepper
For the dressing
3 tbsp extra virgin olive oil ENA ENA
Juice of 1 lemon or 1 tbsp white balsamic vinegar
1 tsp mustard (optional)
A pinch of Sevi Exceptional Botanicoregano oregano
Instructions
Rinse the quinoa well in a sieve and cook it in 2 cups of water until the liquid is absorbed (about 15 minutes). Let it cool. In a large bowl, mix the quinoa, chickpeas, cherry tomatoes, cucumber, spring onions, and herbs. Prepare the dressing by mixing all the dressing ingredients, then pour over the salad. Toss well and sprinkle the crumbled feta on top. Serve chilled or at room temperature. Drizzle with ENA ENA or TENEA olive oil, and/or add a little Green & Blu flavored olive oil for a more intense aroma.
