Rinse the quinoa in 3 changes of water in a bowl, rubbing the grains and letting them settle each time before pouring off the water (if the quinoa does not settle, drain in a large fine-mesh sieve after each rinse).
Cook the quinoa in a medium saucepan of boiling well-salted water until tender, about 15 minutes. Drain well in a sieve and let cool.
Combine the chickpeas, spinach, tomatoes, scallions and cooled quinoa in a large bowl. Add the feta, lemon juice and olive oil and toss gently but thoroughly to combine. Season to taste with salt and pepper.
The salad can be made 2 hours ahead.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.
Review Body: This salad is awesome. It's perfect for summer meals and seems to compliment nearly any grilled fish/meats. Friends always request this recipe. (I tend to add more feta, but only because we love it.)