Lemon Quinoa Chickpea Feta Bowls

Lemon quinoa with chickpeas, crunchy cucumber and feta. Rinse quinoa well to remove its bitter surface coating.

Why you’ll love this recipe

• Lemon quinoa with chickpeas, crunchy cucumber and feta.
• Rinse quinoa well to remove its bitter surface coating.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 3/4 cup quinoa, rinsed
• 1 15-oz can canned chickpeas, drained
• 1/2 cucumber, diced
• 1/3 cup feta, crumbled
• 1 lemon, juiced
• 1 tbsp olive oil
• 1 1/2 cups water
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Bring quinoa and measured water to a boil

   Bring quinoa and measured water to a boil. Cover and simmer low 15 minutes, then rest 5 minutes.

2. 02

   Whisk lemon juice and oil

   Whisk lemon juice and oil.

3. 03

   Fluff quinoa and toss with dressing and drained chickpeas

   Fluff quinoa and toss with dressing and drained chickpeas.

4. 04

   Add cucumber and feta just before serving

   Add cucumber and feta just before serving.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Rinse quinoa well to remove its bitter surface coating.

Make it your own

Use cooked couscous in place of quinoa.

What to serve with it

Divide the base evenly between bowls, then arrange the main ingredient and vegetables in separate sections. Spoon any cooking juices over the base just before serving.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.