The Ultimate Fall Quinoa Salad with Crunchy Cucumber, Chickpeas & Feta

Between practices, homework, and trying to keep up with friends, I love having a meal I can make ahead and actually feel good about eating. This salad was inspired by one that supposedly, Jennifer Anniston ate religiously on the set of Friends, but I made some changes to it. This fall quinoa salad is fresh, filling, naturally gluten-free, and packed with ingredients that keep me energized without making lunch feel boring. The cucumber adds crunch, the chickpeas and quinoa make it satisfying, and the feta and microgreens give it the salty flavor I always want. It is perfect for a quick lunch between classes, a side dish before practice, or a colorful addition to a weekend meal with friends.

Ingredients

• 1 cup dry quinoa

• 2 cups water or vegetable broth

• 1 can chickpeas, drained and rinsed

• 1 large cucumber, diced

• 1/2 cup crumbled feta

• 1/4 cup chopped parsley

• 1/4 cup olive oil

• 2 tablespoons apple cider vinegar

• 1 tablespoon maple syrup

• 1 teaspoon Dijon mustard

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1/2 cup of microgreens (I get mine at the Farmer's Market)

Directions

1. Rinse quinoa. Simmer with water or broth, covered, for 15 minutes; rest 5 minutes and fluff.

2. Whisk oil, vinegar, maple syrup, Dijon, salt, and pepper.

3. Toss cooled quinoa with chickpeas, cucumber, parsley, feta, microgreens and dressing. Chill 20 minutes before serving.