In a saucepan, add
Quinoa (1 cup)
Water (2 cups)
. Bring to a boil. Cover, turn the heat to low, and allow to simmer for 10-15 minutes, or until water is entirely absorbed. Transfer quinoa to a large mixing bowl.
In a mixing jug, add
Extra-Virgin Olive Oil (1/3 cup)
Salt (to taste)
. Stir together.
To the mixing bowl with the quinoa, add
Cherry Tomatoes (1 2/3 cups)
Chickpeas (1 can)
Fresh Parsley (3 Tbsp)
. Toss together. Drizzle the dressing over top and toss again.
Transfer the salad to a serving platter and top with
Feta Cheese (1 cup)