Ingredients
Scale
- 2 cups chicken or vegetable stock
- 1 cup dry quinoa
- 15 oz can chickpeas (drained and rinsed)
- 1 English cucumber (chopped)
- 1/2 small red onion (minced)
- 1/2 cup packed fresh parsley (finely chopped)
- 1/2 cup loosely-packed fresh mint leaves (finely chopped)
- 1/2 cup roasted salted pistachios (chopped)
- 1 cup crumbled feta cheese (4oz)
- salt and pepper (to taste)
- 1/2 cup lemon juice (~3–4 lemons)
- 1/2 cup extra virgin olive oil
- 1 Tablespoon honey
- salt and pepper (to taste)
Instructions
- For the Lemon Dressing:
- For the Salad: