Mediterranean Quinoa Salad
Ingredients
For the Salad
- 1 cup Quinoa uncooked
- 2 cups Water or vegetable broth
- 1 15-oz can Chickpeas rinsed and drained
- 1 large Cucumber diced
- 1 cup Cherry Tomatoes halved
- 1/2 red onion finely diced
- 1/2 cup Kalamata Olives pitted and halved
- 1/2 cup crumbled Feta Cheese
- 1/4 cup fresh Parsley chopped
- 1/4 cup fresh Mint chopped
For the Lemon-Herb Dressing
- 1/4 cup Extra Virgin Olive Oil
- 2 tbsp Lemon Juice freshly squeezed
- 1 tbsp Red Wine Vinegar
- 1 clove Garlic minced
- 1/2 tsp Dried Oregano
- Salt and freshly ground Black Pepper to taste
Instructions
- Cook the Quinoa: Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine quinoa and water (or broth). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and let cool completely.
- Prepare the Vegetables: While quinoa cools, dice the cucumber, halve the cherry tomatoes, finely dice the red onion, and halve the Kalamata olives. Chop the fresh parsley and mint.
- Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and pepper until well combined.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooled quinoa, rinsed chickpeas, diced cucumber, halved cherry tomatoes, diced red onion, halved Kalamata olives, crumbled feta, chopped parsley, and chopped mint.
- Dress the Salad: Pour the lemon-herb dressing over the salad ingredients. Toss gently until all ingredients are evenly coated.
- Chill and Serve: For best flavor, cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Notes
Clever Tip
Cook the quinoa ahead of time and chill it. Cold quinoa has a firmer texture that works perfectly in salads and saves valuable prep time on busy days!Meal Prep & Variation Tips
- Advance Prep: Cook the quinoa and chop all vegetables a day or two ahead. Store them separately in airtight containers. Assemble the salad with the dressing just before serving or portioning for lunches.
- Add Protein: For an even heartier meal, add grilled chicken, canned tuna, or roasted shrimp.
- Spice It Up: A pinch of red pepper flakes in the dressing can add a subtle kick.
- Storage: Store leftover salad in an airtight container in the refrigerator for up to 3-4 days.