Mediterranean Quinoa Salad with Chickpeas

Rinse the quinoa thoroughly under cold water in a strainer to remove the bitterness (saponins). In a saucepan, combine the quinoa, water and a pinch of salt. Bring to a boil, then reduce the heat, cover and cook for 15 minutes, until the water has evaporated. Remove from heat and let it rest, covered, for another 5 minutes. Then fluff it with a fork and let it cool.

While the quinoa is cooling, cut the cucumber, bell pepper, tomato and onion into evenly small pieces. Finely chop the herbs (parsley and mint). If you want a milder onion flavor, you can soak it in ice-cold water for 10 minutes and then drain.

In a small jar or bowl, mix the olive oil, lemon juice, wine vinegar, pressed garlic, cumin, salt and pepper. Mix well or shake to form an emulsion.

Pour the cooled quinoa, drained chickpeas and all the chopped vegetables and herbs into a large bowl. Drizzle with the prepared dressing and gently mix so the flavors combine.

Finally, fold in the crumbled feta cheese (this way it will stay in chunks and won't turn into mush). Add more salt or pepper if needed. For the best flavor, let the salad sit in the refrigerator for 20 minutes before serving.