Quinoa, Chickpea and Spinach Salad

1. 1

   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).

2. 2

   Cook the quinoa in a medium saucepan of boiling well-salted water until tender, about 15 minutes.

3. 3

   Drain well in a sieve and let cool.

4. 4

   Combine the chickpeas, spinach, tomatoes, scallions and cooled quinoa in a large bowl.

5. 5

   Add the feta, lemon juice and olive oil and toss gently but thoroughly to combine.

6. 6

   Season to taste with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.