Revithosalata - Quinoa-Chickpea Salad

Place the quinoa in a medium saucepan and add water to cover by 1 ½ - 2 inches. Add the bay leaves. Bring to a gentle boil, salt the water lightly, and cook, covered, for about 15 minutes, until tender and popped. Drain any excess liquid and remove the bay leaves.

While the quinoa is cooking, in a medium skillet, heat 2 tablespoons of the olive oil over medium heat. Add the onion, fennel, and garlic and cook, stirring, until soft.

Combine the quinoa, onion-fennel mixture, tomatoes, chickpeas, olives, and herbs in a bowl. Gently stir in the feta, if using.

Season with the lemon zest and salt and pepper to taste. Whisk together the remaining olive oil and vinegar, add to the salad and serve.

Equipment Needed

Spice Level:

Dietary