WEEKDAYS 1e|12c|p

Lemon, Herb and Feta Salad

Daphne Oz
Servings: 4
15 to 30 min

These grain-like seeds will easily take on the flavors of the surrounding components. Let the salad fully marinate in the dressing for maximum flavor.

  • Ingredients
  • step-by-step directions
Lemon, Herb and Feta Salad
  • 1/2 cup quinoa (rinsed)
  • 1 cup water
  • 2 15 .5 ounce cans chickpeas (rinsed)
  • 1/2 cup english peas
  • 1/3 cup almonds (toasted and roughly chopped)
  • 1/2 bunch fresh mint (leaves torn)
  • 1/2 bunch freshly parsley (leaves torn)
  • 1/4 cup freshly dill fronds
  • 2 lemons (zest & juice)
  • olive oil
  • salt & freshly cracked black pepper
  • crumbled feta for garnish
  • Bring a medium pot of salted water to a boil and add the quinoa. Cook for 12-15 minutes or until the quinoa's sprout has spiraled out and grain is tender.
  • Combine the quinoa with the chickpeas, almonds & mint, parsley, dill and lemon zest in a bowl.
  • Dress the salad by drizzling with extra virgin olive oil and lemon juice. Season with salt & pepper.
  • Toss the salad with the dressing and serve with crumbled feta on top.
  • This salad can be made ahead and served chilled.
  • Tip
    - You can tear the fresh herbs with your hands; don’t worry about chopping them neatly!
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