Time: 30 min.
Complexity: easily
Servings: 4

Horiatiki Greek Salad with Quinoa and Chickpeas - a detailed recipe.

Ingredients:

• 1 and 1/4 cups rinsed quinoa
• 1 can (425 g) chickpeas (drained and rinsed)
• Salt and ground black pepper
• 1/2 seedless cucumber, sliced
• 3 large plum tomatoes, chopped, or 5 Campari tomatoes, chopped
• 1/2 red onion, thinly sliced ​​into half rings
• 3 tablespoons red wine vinegar
• 3 tbsp. l. olive oil
• 1 tablespoon finely chopped fresh oregano, plus more for sprinkling
• 1/4 cup crumbled feta cheese (about 55 g)
• 1 small head romaine lettuce, chopped
• 1/4 cup pitted olives, halved

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

quinoa, chickpeas, cucumbers, plum tomatoes, olive, wine vinegar, red onion, romaine lettuce, feta cheese, oregano

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Preparation:

Step 1
• In a medium saucepan, bring 1 3/4 cups of water to a boil with the quinoa and a pinch of salt. Reduce the heat to medium-low, cover the pan, and simmer until the quinoa is tender and the liquid is absorbed, 10-15 minutes. Remove from the heat and fluff with a fork. Let cool slightly.
Step 2
• Meanwhile, in a large bowl, combine the chickpeas, cucumber, tomatoes, red onion, vinegar, 2 tablespoons olive oil, and oregano. Season with salt and pepper and let sit for 10 minutes.
Step 3
• In a mini food processor, blend the feta cheese, 2 tablespoons water, and the remaining tablespoon of olive oil until smooth, adding a tablespoon of water at a time if needed. Season with salt and pepper.
  
  Divide the romaine lettuce among plates and top with warm quinoa, chickpea mixture, and olives. Drizzle with feta dressing and sprinkle with oregano.

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