Quinoa with Chickpeas, Feta and Veggies

Quinoa with Chickpeas, Feta and Veggies


Quinoa (keen-wah) is a grain that contains enough protein that it can replace meat! Similar to couscous, it’s quick to cook, light in flavor and very versatile. Try this salad on a bed of romaine lettuce or as a side dish by itself

25 min
6 Servings


3/4 cup
chives (sliced into 1" pieces)
1 cup
extra virgin olive oil
salt (to taste)
1 cup
2 cup
1 can
chickpeas (drained and rinsed)
1/3 cup
feta cheese (crumbled)
green onions (sliced thin)
Japanese or English hothouse cucumber (diced small; about 1 cup)
red bell pepper (diced small; about ¾ cup)
1 1/2 tsp
curry powder
pepper (to taste)
chive infused oil
romaine lettuce leaves
Prep Time:
25 min
Total Time:
25 min


To make the chive infused oil: In a blender/food processor, combine the chives, extra virgin olive oil and ½ teaspoon salt and blend thoroughly. Pour through a fine sieve to separate the solids.

To make the quinoa: Boil water in a small pan and add quinoa. Cover and simmer for about 15 minutes or until all water has been absorbed, then fluff quinoa to loosen grains. Let cool to room temperature. Fold in the chickpeas, feta cheese, green onions, cucumbers, red bell pepper, curry powder, salt and pepper, and drizzle with chive infushed oil. Serve on a bed of lettuce leaves or wrap in lettuce leaves for a fresh hand roll.