Description
A vibrant and flavorful Mediterranean Quinoa Salad packed with protein-rich chickpeas and fresh vegetables. This healthy salad is perfect for a satisfying lunch or a light side dish.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups water
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/2 cup red onion, finely chopped
- 1/4 cup Kalamata olives, pitted and halved
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the quinoa: Combine rinsed quinoa and water in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until water is absorbed. Let stand for 5 minutes, then fluff with a fork.
- Prepare the vegetables: In a large bowl, combine the rinsed chickpeas, halved cherry tomatoes, diced cucumber, chopped red onion, halved Kalamata olives, chopped parsley, and chopped mint.
- Make the dressing: In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper.
- Combine: Add the cooked quinoa to the bowl with the vegetables. Pour the dressing over the salad and toss gently to combine.
- Serve: Enjoy immediately or chill for later.
Notes
- For extra flavor, add crumbled feta cheese or a sprinkle of za’atar.
- You can substitute other vegetables like bell peppers or artichoke hearts.
- This salad keeps well in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: No-Cook/Assembly
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 450
- Sugar: Approximately 5g
- Sodium: Approximately 400mg
- Fat: Approximately 20g
- Saturated Fat: Approximately 3g
- Unsaturated Fat: Approximately 17g
- Trans Fat: 0g
- Carbohydrates: Approximately 60g
- Fiber: Approximately 15g
- Protein: Approximately 15g
- Cholesterol: 0mg