Mediterranean Quinoa Bowl

Rinse the quinoa thoroughly under cold running water in a fine-mesh strainer for two minutes. This removes the natural saponin coating that gives quinoa a bitter, soapy taste if not washed away before cooking.

Combine the rinsed quinoa with three cups of water or broth and a pinch of salt in a saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for fifteen minutes until all the liquid is absorbed and the quinoa grains have popped open to reveal their tiny spiral germ.

Remove the quinoa from heat and let it steam covered for five minutes. Fluff with a fork and spread on a large plate or baking sheet to cool to room temperature. Cooling prevents the quinoa from making the fresh vegetables wilt when combined.

While the quinoa cools, prepare the dressing by whisking together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper until emulsified. The dressing should be bright and acidic enough to season the mild quinoa and chickpeas.

Toss the chickpeas with one tablespoon of the dressing and a pinch of salt. For extra texture, you can roast the chickpeas at 200C for twenty minutes until crispy on the outside, though they are also delicious simply marinated.

Combine the cooled quinoa with the diced cucumber, halved cherry tomatoes, olives, diced red onion, parsley, and mint in a large bowl. Pour the remaining dressing over everything and toss gently to coat all the ingredients evenly.

Divide the quinoa salad among serving bowls and top each with crumbled feta cheese and the dressed chickpeas. Drizzle with a final thread of olive oil and serve at room temperature as a light lunch or alongside grilled chicken or fish.