Quinoa Tabbouleh with Feta

This is a light and fresh summer salad, with the lemon, herbs and feta really making this recipe shine.

Serves: 6 people

Prep Time:  20 min

Cooking Time: 15 min

Total:  35 min

Ingredients

1 cup dry quinoa

2 cups water

1 15 oz. tin chickpeas, drained and washed

1 small red onion, finely diced

1 cup English cucumber, finely diced

1/2 cup parsley, finely chopped

1/3 cup mint, finely chopped

1/2 cup feta cheese, crumbled

6 tbsp fresh lemon juice

1/4 cup olive oil

salt and pepper to taste

1/2 cup pistachios or roasted almonds, chopped (optional)

Directions

1. Cook quinoa in water according to the package instructions. Once done, fluff and set aside to cool for 15 minutes.
2. In a large bowl, add chickpeas, onion, cucumber, parsley, mint and feta cheese. Gentle stir to combine.
3. To make the dressing, add lemon juice, olive oil, salt and pepper together in a small bowl. Whisk to combine.
4. Add cooled quinoa to prepared bowl with other ingredients, and pour dressing over top. Mix well to combine.
5. Store covered in fridge until ready to serve. This salad will stay fresh if refrigerated for 3-4 days.
6. Optional: add nuts sprinkled on top when ready to serve.

This recipe has also been known as the "Jennifer Aniston salad" that went viral on TikTok in 2015.

Recipe lightly adapted from: Eating Bird Food