Categories: Main, Mediterranean, Quinoa

Ingredients

• 1 Cup Quinoa, dry
• 4 Broccolinis
• 4 to 6 oz. Block of Feta Cheese, cut in cubes
• 1 Cup Roasted Red Peppers, cut in slivers (I use jarred in the off season)
• 1/4 Cup Capers, rinsed and drained
• 1 Cup Chickpeas, cooked
• 3 Tbsp. Flat Leaf Parsley, finely chopped
• 2 tsp. Dried Oregano
• Generous pinch of Sea Salt
• Fresh Ground Pepper
• 1 Meyer Lemon
• 1 Tbsp. Good Quality Olive Oil

Directions

1. For the quinoa, typically, bring two cups water and one cup dry quinoa to a boil. Cover and simmer for about 15 minutes. Place the broccolini right on top after ten minutes (who wants to dirty another pot?) and cover to finish the quinoa and the broccolini will steam on top. Remove the broccolini to a cutting board, and transfer the quinoa to a large bowl and fluff with a fork.

2. Toss the red pepper slivers, chickpeas, capers, dried oregano and salt and pepper to the quinoa and stir. Give the broccolini a rough chop and toss it in the bowl. Squeeze the juice of the entire meyer lemon (avoiding seeds) and the olive oil, stir again.

3. Lastly, cut the feta into small cubes (easiest if done straight from the fridge or even let it sit in the freezer for a few minutes). Add the cubes and the parsley to the quinoa and give it a gentle fold. At this point, it is probably a tad warmer than room temperature, which is great. If you’d rather it cold, let it sit in the fridge for about 30 minutes to cool down

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