Cook Quinoa: In a saucepan, combine quinoa with ½ cup of water and a dash of salt. Cook until al dente.
¼ cup Quinoa, Salt
Prepare Dressing: Mix zest from ½ a lemon with ½ tablespoon of lemon juice and a tablespoon of olive oil. Set aside.
½ tablespoon Lemon Juice, Lemon Zest, 1 tablespoon Olive Oil
Prep Vegetables: Slice tomatoes into halves or quarters. Drain chickpeas well.
4 oz Cherry Tomatoes, 1 cup Chickpea
Slice Avocado: Cut the avocado into thin slices or cubes.
1 piece Avocado
Combine Salad: Once quinoa is cooked and slightly cooled, drizzle with a little olive oil and mix. Add quinoa, tomatoes, and chickpeas to a large bowl.
¼ cup Quinoa, 4 oz Cherry Tomatoes, 1 cup Chickpea
Add Feta: Crumble feta cheese over the salad.
2 oz Feta
Dress Salad: Give the lemon-olive oil dressing another quick mix and pour over the salad.
Toss & Serve: Toss everything together to blend the flavors. Serve immediately and enjoy your flavorful, aromatic salad!
Quick Note
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Notes
For anyone not too familiar with quinoa, make sure to rinse it well to ditch that bitter taste. A fine mesh strainer is your best friend here. If your quinoa's already rinsed, then you're good to skip this part.
Feta's a wildcard when it comes to saltiness, so give your salad a taste before you add any extra salt. It's a simple step that can save you from a salt overload, depending on how salty your feta is.
Picking the right avocado is crucial. You want one that's firm but gives a little when you press it. Too ripe, and it'll be mushy; not ripe enough, and it'll be too hard with not much flavor.
If the lemon dressing's too sharp for your liking, a teaspoon of honey or agave syrup can sweeten things up nicely. Or, if you're after more tang, pump up the lemon juice or throw in a splash of white wine vinegar.