This salad has the perfect balance of protein, carbohydrates, healthy fats, and veggies – all the components of a good meal-sized salad!

Ingredients:
🔸1 cup quinoa, uncooked
🔸2 cups water
🔸1 cup cucumber, chopped
🔸½ cup parsley, chopped
🔸½ cup mint, chopped
🔸⅓ cup red onion, chopped
🔸½ cup pistachios, chopped
🔸1 15 ounce can chickpeas, drained and rinsed
🔸2 lemons, juiced (about 5-6 Tablespoons)
🔸¼ cup extra virgin olive oil
🔸sea salt, to taste ground pepper, to taste
🔸½ cup crumbled feta cheese (or shredded parmesan as pictured)

Directions:
1. Rinse and drain quinoa. Add quinoa and water to a small pot and bring the water to a boil. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and let cool for 5-10 minutes.
2. In a medium bowl, stir together cooked quinoa, cucumber, parsley, mint, red onion, pistachios, chickpeas, lemon juice, olive oil, salt, pepper and cheese.
3. Serve immediately or let the salad chill in the fridge a couple hours before serving.
4. Store salad in an airtight container for up to 5 days in the fridge.
Enjoy!