Ingredients
Method
Method
- Combine the rinsed quinoa, water, and ¼ teaspoon salt in the 2-quart saucepan. Bring to a boil over high heat, cover, reduce the heat to low, and simmer for 12 to 15 minutes, until the water is absorbed and the quinoa grains look tender with their small white spirals visible.
- Remove the covered saucepan from the heat and let the quinoa stand for 10 minutes at room temperature. Uncover and fluff gently with a fork; the quinoa should look light and separate rather than wet.
- Combine the olive oil, lemon juice, garlic, oregano, ¼ teaspoon salt, and black pepper in the small bowl. Whisk for about 30 seconds at room temperature, until the dressing looks evenly blended.
- Place the chickpeas, tomatoes, cucumber, olives, and parsley in the large mixing bowl. Keep them at room temperature while the quinoa rests, and make sure the vegetables are well drained so excess liquid doesn't make the bowl watery.
- Let the fluffed quinoa cool for about 5 minutes, then add it to the large bowl. Toss gently for 30 to 60 seconds, until the quinoa and vegetables are evenly distributed and the vegetables still look crisp.
- Pour the lemon dressing over the quinoa mixture at room temperature. Toss gently for about 30 seconds, until the grains and vegetables have a light, even coating.
- Fold in the crumbled feta for about 15 seconds, just until evenly distributed. Stop mixing once the cheese is scattered throughout so it doesn't break down too much.
- Divide the quinoa mixture evenly among 4 bowls and serve at room temperature or chilled. Each portion should have an even mix of quinoa, chickpeas, vegetables, olives, feta, and parsley.
Notes
Refrigerator: Store the assembled quinoa bowl in an airtight container in the refrigerator for up to 3 days. The cucumber and tomatoes will gradually soften, so the bowl has its best texture during the first 1 to 2 days. Freezer: For the best texture, freeze only the cooked quinoa, not the assembled bowl with cucumber, tomatoes, feta, and dressing. Cool the quinoa, transfer it to a freezer-safe container, and freeze for up to 3 months; thaw overnight in the refrigerator.