1 cup uncooked red quinoa
1/3 cup olive oil
2 tablespoons red wine vinegar
1 1/2 teaspoons finely minced shallots
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups diced seeded tomato
1/2 cup diced seeded cucumber
3 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
2 ounces crumbled feta cheese (about 1/2 cup)
4 lemon wedges
Method of Preparation:
1. Cook quinoa, 1 cup quinoa to 2 cups broth or stock for 15 minutes. While quinoa cools, combine oil, red wine vinegar, shallots, salt and black pepper in a small bowl, stirring with a whisk. Let stand 20 minutes.
2. Add dressing, tomato, cucumber, basil, oregano and chickpeas to quinoa; toss well. Add cheese, and toss gently. Serve with lemon wedges.