{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Mediterranean quinoa and chickpea salad",
 "description": "A make-ahead lunch of quinoa, chickpeas, tomato, cucumber, spinach and a little feta in a lemon and olive oil dressing.",
 "recipeCategory": [
  "Lunch"
 ],
 "recipeYield": "4 servings",
 "totalTime": "PT45M",
 "recipeIngredient": [
  "1 cup (170 g) dry quinoa, rinsed in a fine strainer",
  "2 cups water, for cooking the quinoa",
  "1 can (15 oz) no-salt-added chickpeas, drained and rinsed (1½ cups, 246 g)",
  "1 cup (149 g) cherry tomatoes, halved",
  "½ cucumber (about 150 g), diced",
  "½ cup (80 g) diced red onion",
  "3 tbsp (25 g) sliced ripe olives",
  "¼ cup (37 g) crumbled feta",
  "3 cups (90 g) baby spinach, chopped",
  "½ cup (30 g) chopped fresh parsley",
  "1 oz (28 g, about 14 halves) walnuts, toasted and chopped",
  "2 tbsp olive oil",
  "1 lemon, juiced (about 3 tbsp, 48 g)",
  "1 tbsp red wine vinegar",
  "1 tsp garlic powder",
  "1 tsp dried oregano",
  "¼ tsp black pepper",
  "½ tsp salt"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Put the quinoa in a pot with 2 cups of water. Bring to a boil, cover, and turn the heat to low. Cook 18 to 20 minutes, until the water is gone and each grain shows a little curled tail. Rest it off the heat, covered, 10 minutes, then fluff with a fork and spread on a plate to cool."
  },
  {
   "@type": "HowToStep",
   "text": "While the quinoa cooks, toast the walnuts in a dry pan over medium heat for 3 to 4 minutes, stirring, until they smell nutty. Cool, then chop."
  },
  {
   "@type": "HowToStep",
   "text": "Whisk the olive oil, lemon juice, vinegar, garlic powder, oregano, pepper and salt in a big bowl. Add the red onion and let it sit for 5 minutes; the acid takes the raw edge off."
  },
  {
   "@type": "HowToStep",
   "text": "Add the cooled quinoa, chickpeas, tomatoes, cucumber and olives. Toss until every grain is shiny."
  },
  {
   "@type": "HowToStep",
   "text": "Fold in the spinach, parsley, feta and walnuts. Taste and add a squeeze of lemon before any salt."
  },
  {
   "@type": "HowToStep",
   "text": "Serve right away, or pack in a container for lunch. Keeps 4 days in the fridge; for packed lunches keep the spinach and walnuts in a small bag and add them at the table. Do not leave it out more than 2 hours."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 4",
  "calories": "431 kcal",
  "proteinContent": "15.8 g",
  "carbohydrateContent": "53.5 g",
  "fatContent": "18.6 g",
  "saturatedFatContent": "3.3 g",
  "sugarContent": "at least 6.1 g (1 row carries no value)",
  "sodiumContent": "477 mg",
  "fiberContent": "10.2 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/quinoa-salad.jpg",
 "imageAlt": "Quinoa and chickpea salad with halved cherry tomatoes, diced cucumber, red onion, sliced olives, chopped spinach and parsley, crumbled feta and chopped walnuts, in a bowl",
 "url": "https://asharedpalate.com/quinoa-salad"
}