Chickpea, Quinoa and Spinach Salad

Serves 4


Rinse the quinoa and cook in a medium saucepan of boiling well-salted water until tender, about 15 minutes. Drain in a sieve and let cool.

Combine the chickpeas, spinach, tomatoes and cooled quinoa in a large bowl. Add the feta, lemon juice and olive oil and toss gently to combine. Season to taste with salt and pepper and garnish with parsley.