Mediterranean Quinoa Bowl with Chickpeas - EPPYC

Ingredients

• 2 cups (360g) uncooked quinoa
• 4 cups (950ml) water or vegetable broth
• 1/2 tsp (3g) salt
• 1 can (15 oz / 425g) chickpeas, drained and rinsed
• 1 cup (150g) English cucumber, diced
• 1 cup (150g) cherry tomatoes, halved
• 1/2 cup (75g) red onion, finely diced
• 1/2 cup (60g) Kalamata olives, sliced
• 1 cup (100g) crumbled feta cheese
• 1/2 cup (15g) fresh parsley, chopped
• 1/3 cup (80ml) extra virgin olive oil
• 1/4 cup (60ml) fresh lemon juice
• 2 cloves (6g) garlic, minced
• 1 tsp (2g) dried oregano
• 1/4 tsp (1g) black pepper
• 1 lb (450g) chicken breast, grilled and diced