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.
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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.)
Review Rating: 5
Date Published: 2017-09-26
Author Name: cchap61616
Review Body: I've made this numerous times and add diced cucumber for some crunch. It keeps well if you leave the spinach out until you're ready to eat and is a great base for other stuff - hard boiled egg or leftover chicken or ham.