Mediterranean Quinoa Salad with Chickpeas and Vegetables

1Cook the quinoa (1 cup) according to package instructions. Once cooked, fluff it with a fork and let it cool to room temperature.

2In a large mixing bowl, combine the cooked quinoa (1 cup), chickpeas (1 can), cucumber (1), red bell pepper, (1) yellow bell pepper, (1) red onion, (½) parsley, mint, cherry tomatoes, (½ cup) feta cheese, (¼ cup) and Kalamata olives (¼ cup).

3In a small bowl, whisk together the olive oil (3 tablespoons), lemon juice (2 tablespoons), cumin (1 teaspoon), paprika (1 teaspoon), salt, and pepper to create the dressing.

4Pour the dressing over the quinoa (1 cup) salad mixture and toss gently to combine, ensuring everything is evenly coated with the dressing.

5Taste the salad and adjust seasoning if needed. You can add more salt, pepper, or lemon juice (2 tablespoons) according to your preference.

6Chill the salad in the refrigerator for about 30 minutes to allow the flavors to meld together before serving.

7Serve the Mediterranean quinoa (1 cup) salad cold as a standalone meal or as a side dish to complement your main course.

8Enjoy the refreshing combination of flavors and textures in this nutritious and delicious quinoa (1 cup) salad!