Description
A vibrant and healthful Mediterranean Quinoa Salad featuring fluffy quinoa, fresh vegetables, and a zesty dressing, perfect for meal prep and versatile dining.
Ingredients
Scale
1 cup Quinoa (uncooked)
1 can Chickpeas (15 oz, rinsed)
1 large English Cucumber (diced)
1 pint Cherry Tomatoes (halved)
1/4 cup Red Onion (finely minced)
1/2 cup Kalamata Olives (pitted)
1/2 cup Feta Cheese (crumbled)
1/2 cup Fresh Parsley (chopped)
1/4 cup Extra Virgin Olive Oil
2 tablespoons Fresh Lemon Juice
1 tablespoon Red Wine Vinegar
1 teaspoon Dried Oregano
Instructions
- Rinse and cook the quinoa, combining it with 2 cups of water. Bring to a boil, reduce to low, cover, and simmer for 15 minutes
- Let the quinoa sit, covered, for 5 minutes, then fluff with a fork and let cool
- Prepare the vegetables by dicing the cucumber, halving the cherry tomatoes, and mincing the red onion. Chop parsley
- Whisk together the olive oil, lemon juice, vinegar, oregano, salt, and pepper in a small bowl
- In a large bowl, combine the quinoa, chickpeas, cucumber, tomatoes, onion, olives, and feta cheese. Add the dressing and toss gently
- Chill the salad in the refrigerator for at least 30 minutes before serving
Notes
For a vegan version, omit the feta or replace it with a vegan alternative.
Allowing the salad to chill enhances the flavor.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 285 kcal
- Sugar: 3g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 3.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 12mg