Description
Healthy Quinoa Salad is a vibrant, nutritious salad packed with fluffy quinoa, fresh vegetables, protein-rich chickpeas, aromatic herbs, and tangy lemon dressing. This Mediterranean-inspired dish is ideal for meal prepping, a light lunch, or a wholesome dinner, offering a perfect balance of flavors and textures.
Ingredients
Salad Ingredients
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/2 small red onion, finely sliced
- 1/2 cup chickpeas, drained and rinsed
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 1/3 cup feta cheese, crumbled
Dressing Ingredients
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Rinse the quinoa: Thoroughly rinse 1 cup of quinoa under cold water to remove its natural coating, saponin, which can taste bitter.
- Cook the quinoa: In a medium saucepan, combine the rinsed quinoa with 2 cups of water or vegetable broth. Bring it to a boil over medium-high heat, then reduce the heat to low, cover the pan, and simmer for 15 minutes until the quinoa is tender and water is absorbed.
- Let quinoa rest and cool: Remove the saucepan from heat but keep it covered. Let the quinoa stand for 5 minutes to steam, then fluff it gently with a fork and allow it to cool completely.
- Prepare the salad base: In a large mixing bowl, combine the cooled quinoa with halved cherry tomatoes, diced cucumber, diced red bell pepper, finely sliced red onion, drained chickpeas, chopped parsley, chopped mint, and crumbled feta cheese.
- Make the dressing: In a small bowl, whisk together olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, honey, dried oregano, salt, and black pepper until well emulsified.
- Combine salad and dressing: Pour the dressing over the quinoa salad and toss gently to evenly coat all ingredients with the dressing.
- Chill before serving: Refrigerate the salad for 20 to 30 minutes to allow flavors to meld together, then serve chilled or at room temperature.
Notes
- Add avocado for extra healthy fats and creamy texture.
- Replace feta cheese with goat cheese or omit it to make the salad dairy-free.
- For added protein, toss in some grilled chicken breast slices.
- The quinoa salad can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad, Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
