Name: Quinoa power salad
Total time: 25 min
Yield: 4 servings
Ingredients: 2 cups Quinoa; 30 oz Chickpeas; 2 Cucumber; 1 pint Cherry tomatoes; 1 Red onion; 6 oz Feta cheese; 10 oz Baby spinach; 2 Lemon; 1 bunch Fresh parsley; 4 tbsp Olive oil

Quinoa power salad

No cooking beyond the quinoa. Makes four lunches that do not go soggy.

How many people are eating

Written for 4. Everything below is scaled to 4.

What goes on the list — untick anything you have

2 cups Quinoa
30 oz Chickpeas
2 Cucumber
1 pint Cherry tomatoes
1 Red onion
6 oz Feta cheese
10 oz Baby spinach
2 Lemon
1 bunch Fresh parsley
4 tbsp Olive oil· most people have this

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How to cook it · about 25 minutes

Rinse the quinoa well, then cook it in twice its volume of water for 15 minutes. Fluff and let it cool — warm quinoa wilts everything.
Drain and rinse the chickpeas and pat them dry.
Dice the cucumber, halve the tomatoes, slice the onion very thin.
Whisk the lemon juice with the oil and plenty of salt.
Fold everything through the cool quinoa with the spinach and chopped parsley. Feta crumbled over last.
If it is for the week, keep the dressing separate and add it each morning.

Amounts are on the list above — they change with the number of people; the steps do not.