Vibrant Middle Eastern Quinoa Salad Bowl – A High-Protein Energy Boost

Ingredients

• 1 cup quinoa, uncooked
• 2 cups water
• 1/4 teaspoon salt
• 1/2 cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup fresh cilantro, chopped
• 1/2 lemon, juiced
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon ground black pepper
• 1/2 cup chickpeas, canned or cooked
• 1/2 cup feta cheese, crumbled (optional)
• 1/4 cup almonds, chopped

Instructions

1. 1

   Rinse quinoa under cold water and drain. In a medium saucepan, bring quinoa and water to a boil. Add salt, cover, and reduce heat to low. Cook for 15 minutes or until quinoa is cooked and has absorbed all the water. Remove from heat and let it stand covered for 5 minutes. Fluff with a fork and let it cool.

2. 2

   In a large bowl, combine cucumber, cherry tomatoes, red onion, parsley, mint, and cilantro.

3. 3

   Add cooked quinoa to the bowl and toss gently to combine all ingredients.

4. 4

   In a small bowl, whisk together lemon juice, olive oil, and black pepper. Pour over the salad and toss until well combined.

5. 5

   Gently fold in chickpeas, feta cheese (if using), and almonds. Taste and adjust seasoning if needed.

6. 6

   Serve immediately or refrigerate until ready to serve.