ChefXi OfficialA vibrant, protein-packed Mediterranean bowl featuring a dual-grain base of quinoa and couscous topped with a zesty chickpea and artichoke salad.
Rinse the quinoa thoroughly under cold water. In a small pot, bring 1 cup of vegetable broth to a boil, add quinoa, reduce to low, cover, and simmer for 15 minutes.
Rinsing quinoa removes the bitter saponin coating.
While quinoa cooks, boil the remaining 0.5 cup of broth. Place couscous in a small bowl, pour the boiling broth over it, cover tightly with plastic wrap, and let sit for 5 minutes before fluffing with a fork.
In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper to create the dressing.
Add the drained chickpeas, diced cucumber, red onion, olives, and artichoke hearts to the dressing bowl. Toss well to coat.
Gently fold in the crumbled feta cheese and fresh dill, being careful not to over-mix so the feta stays in chunks.
In a serving bowl, combine the cooked quinoa and fluffed couscous. Top with the chickpea salad mixture. Serve at room temperature or chilled.
This salad tastes even better after 30 minutes in the fridge as the flavors meld.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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