Quinoa with Chickpeas & Medjool Dates


1 cup water

½ cup quinoa

½ cup canned chickpeas, drained and rinsed

1 6-inch piece English cucumber, cut in half and thinly sliced

½ cup grape tomatoes, halved

6 Natural Delights Medjool dates, pitted and chopped

¼ cup fresh cilantro, chopped

3 green onions, thinly sliced

3 Tbsp olive oil

3 Tbsp fresh lemon juice

⅓ cup crumbled feta cheese

¼ cup toasted sliced almonds


  1. In a medium saucepan, bring water to a boil.
  2. Add quinoa, return to a boil, reduce heat to medium-low, cover and simmer until water is absorbed, 12 to 15 minutes.
  3. Remove from heat and set aside, covered for 15 minutes.
  4. Fluff with a fork and let cool to room temperature, about 10 minutes.
  5. Transfer quinoa to a bowl and add chickpeas, cucumber, tomatoes, Medjool dates, cilantro, green onion, olive oil, lemon juice, feta and almonds.
  6. Season with salt and pepper.