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Ingredientes
- 1 cup quinoa, uncooked
- 1 tablespoon extra virgin olive oil
- 2 cups water
- 1 red pepper, chopped
- 1 cup cherry tomatoes, halved
- 2 small cucumbers, diced
- ½ red onion, chopped
- 4 scallions, chopped
- 1 540 ml (19 oz) chickpeas, drained and rinsed
- 6 ounces feta cheese, cubed
- 1 tablespoon fresh oregano, chopped or 1 teaspoon dried
- 2 tablespoons fresh basil, chopped or 1 teaspoon dried
- ½ cup flat leaf parsley, chopped
- Juice of one lemon
- ¼ cup extra virgin olive oil
- Kosher salt and freshly ground pepper to taste
View Full Recipe at My Cookbook Addiction
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