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.
Nutritional analysis per serving - Calories: 390, Fat: 18g, Saturated Fat: 4g, Trans Fat: 0g, MUFA: 10.40, PUFA: 2.98, Cholesterol: 10mg, Sodium: 240mg, Potassium: 605mg, Carbohydrates: 53g, Fiber: 7g, Sugar: 26g, Protein: 9g, Vitamin A: 10%, Vitamin C: 20%, Calcium: 15%, Iron: 20%