Begin by rinsing the quinoa under cold running water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa and water. Bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes or until the water is absorbed and the quinoa is tender. After cooking, remove from heat and let it cool for a few minutes before fluffing with a fork.

While the quinoa is cooking, prepare the dressing. In a small bowl, whisk together the fresh lemon juice, olive oil, and kosher salt until well combined. Set aside for later use.

In a small to medium sauté pan, heat 2 tablespoons of olive oil over medium heat until shimmering but not burning. Add the rinsed chickpeas, sprinkle with salt, and sauté for about 5 to 7 minutes or until they are warmed through and starting to get crisp. This step enhances their flavor but can be skipped if you prefer them cold.

In a large mixing bowl, combine the cooked quinoa with half of the prepared dressing. Add in the chopped scallions, parsley, cucumber, halved cherry tomatoes, crumbled feta cheese, warmed chickpeas, and halved kalamata olives. Toss everything together gently to combine.

Taste the salad and adjust seasoning as needed by adding more salt or pepper to your preference. If you like it more tangy, feel free to add more dressing.

This Mediterranean Quinoa Salad can be served warm or cold. It’s perfect as a standalone meal for lunch or as a side dish for dinner. Store any leftovers in an airtight container in the refrigerator for up to three days.

This salad is not only refreshing but also versatile; you can customize it with other ingredients like bell peppers or avocado based on your preferences! Enjoy!