Quinoa Chickpea + Feta Salad with Lemon Dressing

Ingredients:

For the Salad:

• 2 cups chicken or vegetable broth

• 1 cup (170 g) quinoa - dry

• 15oz can chickpeas - drained and rinsed

• 1 cucumber - diced (about 200g)

• ½ red onion - diced (about 75g)

• ½ packed cup fresh parsley - finely chopped (about 30g)

• ½ loosely-packed cup fresh mint leaves - finely chopped (about 15g)

• 1 cup (120g) feta cheese

• Salt and pepper, to taste

For the Lemon Dressing:

• ½ cup (120g) lemon juice *about 3-4 lemons

• ½ cup (108g) extra virgin olive oil

• 1 tbsp (20g) honey

• Salt and pepper, to taste

Directions:

Dressing:

• Add the lemon juice, olive oil, honey, salt, and pepper to a jar with a tight-fitting lid or a small bowl. Shake or whisk vigorously to combine. Adjust the seasoning to taste.

For the Salad:

• In a small saucepan, boil the stock, then add quinoa. Lower heat, cover, and simmer for 15 minutes until tender. Fluff with a fork, cool in a bowl, then chill in the fridge. Can be prepared 1-2 days ahead. *Very important that the quinoa is cooled before adding other ingredients.

• Add the chilled quinoa to a large mixing bowl along with the chickpeas, cucumber, red onion, parsley, mint leaves, and feta cheese. Season with salt and pepper to taste.

• Drizzle the salad with the desired amount of lemon dressing and toss to combine thoroughly.

• Serve immediately or refrigerate for up to 3 days.

*To amp up the protein - add diced chicken breast or thighs