Description
A fresh Mediterranean quinoa salad loaded with cucumbers, tomatoes, chickpeas, feta cheese, olives, and a bright lemon-herb dressing. This nutritious and protein-rich salad is perfect for meal prep or a light, healthy lunch.
Ingredients
Salad
- 1 cup uncooked quinoa
- 2 cups water or vegetable broth
- 1 English cucumber, diced
- 1½ cups cherry tomatoes, halved
- 1 can (15 oz) chickpeas, drained and rinsed
- ½ cup Kalamata olives, halved
- ¾ cup crumbled feta cheese
- ¼ cup chopped parsley
- 2 tbsp chopped fresh mint
Lemon Dressing
- ¼ cup extra-virgin olive oil
- Juice of 1 lemon
- 1 tbsp red wine vinegar
- 1 garlic clove, minced
- 1 tsp dried oregano
- Salt and black pepper to taste
Instructions
- Cook Quinoa: Rinse the quinoa thoroughly under cold water to remove any bitterness. Combine the quinoa with 2 cups of water or vegetable broth in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until all the liquid is absorbed. Remove from heat and let it cool completely before using.
- Prepare Salad Ingredients: While the quinoa is cooling, dice the English cucumber, halve the cherry tomatoes, rinse and drain the chickpeas, halve the Kalamata olives, crumble the feta cheese, and chop the parsley and fresh mint. Combine all these ingredients into a large mixing bowl with the cooled quinoa.
- Make Lemon Dressing: In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper until well combined and emulsified.
- Toss Salad with Dressing: Pour the lemon dressing over the quinoa mixture. Gently toss everything together to evenly coat all the ingredients with the dressing.
- Chill and Serve: Cover the salad and refrigerate for at least 20 minutes to allow the flavors to meld. Serve chilled for a refreshing and healthy meal.
Notes
- Omit the feta cheese to make this salad vegan.
- Add diced avocado for extra creaminess and richness.
- This salad keeps well in the refrigerator for up to 4 days, making it ideal for meal prepping.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
