If⁢ you’re a fan of Greek food, you’ll love this⁢ simple and easy-to-make Greek lunch recipe that’s bursting with flavor. Whether you’re looking‌ for a⁣ quick meal⁢ to make during⁢ the week or‌ want to impress⁤ your friends⁣ with your‌ culinary skills, this recipe is sure⁤ to please.

Ingredients:

• 1/2 ‌cup uncooked⁣ quinoa
• 1 ‌cup ​chicken⁢ or ‌vegetable broth
• 1 can (15 oz) chickpeas, drained​ and​ rinsed
• 1/2 cup grape ⁣or cherry tomatoes, halved
• 1/4 ⁢cup black olives, sliced
• 1/4 cup red onion, finely⁣ chopped
• 1/4 ⁤cup ⁣crumbled feta cheese
• 2⁢ tbsp fresh parsley, chopped
• 2 tbsp olive oil
• 2 tbsp red ⁢wine vinegar
• 1 garlic clove, ⁢minced
• 1/2 tsp dried oregano
• Salt‍ and pepper to taste

Instructions:

1. Rinse quinoa in a fine mesh strainer ‌and place in a saucepan with the chicken or​ vegetable broth. Bring to⁤ a boil over high heat, then reduce heat and simmer for 15-20 minutes, ​or until ⁣quinoa is tender and the broth is absorbed.
2. While⁤ the quinoa is cooking, prepare the rest of the salad ingredients. In‍ a large bowl,⁤ combine the⁤ chickpeas, tomatoes, olives, red onion, feta cheese, and parsley.
3. In a ‍small bowl, whisk ⁢together the olive‌ oil, red wine‌ vinegar, garlic, oregano, salt, and pepper.
4. Once the quinoa is‍ done, ⁤add it to ⁢the bowl ⁢with the other ingredients and toss everything together.
5. Pour the dressing over the salad and toss again‌ to​ coat all the ingredients.
6. Serve the Greek quinoa salad immediately,​ garnished ⁢with additional parsley if desired.

This delicious recipe serves 4 and takes just 30 minutes to prepare.‌ It’s perfect for lunch​ on its own or as a side dish‍ to any dinner.