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Quinoa with Chickpeas & Medjool Dates

Ingredients:

  • 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

Preparation:

  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.