Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth
• 1 can chickpeas, drained and rinsed
• 1 red bell pepper, chopped
• 1/2 cucumber, chopped
• 1/2 red onion, chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and sliced
• 1/2 cup crumbled vegan feta cheese
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh lemon juice
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. In a medium-sized pot, bring the quinoa and vegetable broth to a boil over medium-high heat. Reduce heat to low and simmer for 15-20 minutes, or until the liquid has been absorbed and the quinoa is cooked through.
2. In a large bowl, combine the cooked quinoa, chickpeas, red bell pepper, cucumber, red onion, cherry tomatoes, Kalamata olives, vegan feta cheese, and fresh parsley.
3. In a small bowl, whisk together the lemon juice, olive oil, minced garlic, dried oregano, salt, and pepper. Pour the dressing over the quinoa mixture and toss gently to combine.
4. Chill in the fridge for 30 minutes to 1 hour before serving.

Serving Suggestions

• Divide the quinoa and vegetable mixture into bowls, and serve with a side of warm pita bread or toasted whole grain bread.
• Add a dollop of vegan tzatziki sauce for extra flavor.
• Garnish with additional fresh parsley and lemon wedges.