Description
This fresh and nutritious Quinoa Salad combines fluffy quinoa with crisp vegetables, fresh herbs, chickpeas, and a bright lemon dressing. It’s an easy, protein-rich salad that works perfectly for lunch, meal prep, or a light side dish, offering a vibrant Mediterranean flavor profile ideal for vegan and gluten-free diets.
Ingredients
Salad Ingredients
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red bell pepper, diced
- 1/4 red onion, finely chopped
- 1/2 cup chickpeas, drained and rinsed
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh mint, chopped
- 1/4 cup Kalamata olives, sliced
- Salt and black pepper, to taste
Dressing
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 small garlic clove, minced
- 1/2 tsp dried oregano
- Salt and black pepper, to taste
Instructions
- Rinse Quinoa. Rinse the quinoa thoroughly under cold water to remove any bitterness and excess starch.
- Cook Quinoa. In a saucepan, add the rinsed quinoa and 2 cups of water or vegetable broth. Bring to a boil over medium-high heat.
- Simmer Quinoa. Reduce the heat to low, cover the saucepan, and simmer for 15 minutes or until all the liquid is absorbed.
- Rest and Fluff. Remove the saucepan from heat and let the quinoa sit, covered, for 5 minutes. Fluff the quinoa with a fork and allow it to cool completely to room temperature.
- Prepare Dressing. In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, and salt and black pepper to taste until emulsified.
- Combine Salad Ingredients. In a large mixing bowl, add the cooled quinoa, diced cucumber, halved cherry tomatoes, diced red bell pepper, finely chopped red onion, rinsed chickpeas, chopped parsley, chopped mint, and sliced Kalamata olives.
- Dress and Toss. Pour the prepared dressing over the salad ingredients and gently toss to combine all flavors evenly.
- Chill and Serve. Optionally, refrigerate the salad for 15–20 minutes before serving to enhance the flavors and serve chilled.
Notes
- Cool the quinoa completely before combining it with the vegetables to keep the salad crisp.
- Add avocado just before serving for extra creaminess.
- Feta cheese can be added for a non-vegan version.
- Store in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
