Actually Good Quinoa Salad | Freshcepies | Umami

Ingredients

• 1 cup (180g) uncooked quinoa
• 4 tablespoons extra virgin olive oil, (divided)
• Spring: asparagus, snap peas, fennel (early spring)
• Summer: sweet cherry/grape tomatoes, (halved)
• Fall: any winter squash
• Winter: fennel, broccoli or cauliflower or Brussels sprouts
• 1 (15-ounce/425g) can chickpeas, (drained and rinsed)
• 1 medium shallot, (finely diced, or ¼ cup / 30g finely diced red onion)
• 1 medium lemon, (zested + 2 tablespoons juice, more juice for the end)
• 1 1/2 tablespoons pomegranate molasses (or aged balsamic vinegar, see Note 2)
• 1 big handful (1 cup / 16g) of flat-leaf parsley leaves (or basil or dill, depending on vegetable used, chopped)
• 2 garlic cloves, (crushed with a press or grated finely)
• 1 teaspoon kosher salt
• Freshly cracked black pepper
• ¼ teaspoon red pepper flake (optional for a touch of heat)
• 1/2 cup (70g) roasted almonds and/or pistachios, (chopped, optional; see Note 3 for nut-free)
• ½ cup (60g) vegan feta, (crumbled)
• Something pickled, like pickled onions
• A big handful of sweet cherry tomatoes, (halved or quartered)