This salad is a harmonious blend of textures and tastes, offering a complex yet balanced flavor profile. The nuttiness of quinoa and chickpeas is beautifully offset by the crisp, fresh vegetables and the tangy, aromatic dressing.

Ingredients

• 1 cup of quinoa, rinsed
• 2 cups of water
• 1 cup of fresh spinach, chopped
• 1 can (15 oz) of chickpeas, drained and rinsed
• 1 cup of cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup of red onion, finely chopped
• 1/4 cup of fresh parsley, chopped
• 1/4 cup of fresh mint, chopped
• 1/4 cup of crumbled feta cheese (optional)
• 1/4 cup of olive oil
• 2 tablespoons of lemon juice
• 1 tablespoon of red wine vinegar
• Salt and pepper to taste

Instructions

1. Cook the Quinoa: In a medium saucepan, bring the quinoa and water to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and water is absorbed. Fluff with a fork and let it cool.
2. Prepare the Salad: In a large bowl, combine the fresh spinach, cooked quinoa, chickpeas, cherry tomatoes, cucumber, red onion, parsley, mint, and feta cheese.
3. Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, salt, and pepper.
4. Combine: Pour the dressing over the salad and toss well to combine.
5. Serve: Serve immediately or refrigerate for up to 2 days.

Nutrition Information (per serving)

The following nutrition information is approximate and will vary based on specific ingredients and portion sizes:

• Calories: 250
• Protein: 8g
• Carbohydrates: 30g
• Dietary Fiber: 6g
• Sugars: 4g
• Fat: 12g
• Saturated Fat: 2g
• Cholesterol: 5mg
• Sodium: 200mg