Quinoa, cucumber, cherry tomatoes, chickpeas and a lot of chopped dill, dressed in nothing but lemon juice and olive oil. The feta is optional, so it works vegan by leaving one line off the list.
Let the quinoa cool before the vegetables go in. Added warm, the cucumber goes soft and the whole bowl weeps by the next day.
Rinse quinoa and cook according to package instructions.
Once cooled, add quinoa to a large bowl.
Mix in all ingredients for the salad.
In a small bowl, whisk together the lemon vinaigrette ingredients and taste before pouring. Adjust to your liking, adding more lemon or salt and pepper. Pour over quinoa salad, tossing gently. Enjoy!
0 servings