Mediterranean Quinoa Salad with Zesty Lemon Vinaigrette
By Isabella Quinn
Prep
10 min
Cook
15 min
Total
25 min
Servings
4
This Mediterranean Quinoa Salad recipe features cooked quinoa and fresh vegetables, such as cucumbers, cherry tomatoes, and kalamata olives, tossed in a lemon dressing. Feta cheese and chickpeas provide contrasting textures. This salad makes a good meal at home or for lunch and uses a variety of ingredients commonly found in Mediterranean dishes.
Ingredients
- •1 cup white quinoa (dry)
- •2 cups water (or vegetable broth)
- •1 can chickpeas (drained and rinsed)
- •1 cup cherry tomatoes (halved)
- •1 cup English cucumber (diced, skin on)
- •¼ cup red onion (thinly sliced)
- •½ cup kalamata olives (pitted and halved)
- •½ cup feta cheese (crumbled)
- •¼ cup fresh parsley (finely chopped)
- •¼ cup extra virgin olive oil
- •2 tbsp fresh lemon juice
- •½ tsp sea salt
- •¼ tsp cracked black pepper
Instructions
- 1
Rinse the quinoa in a fine-mesh strainer.
- 2
In a medium pot, combine quinoa and water.
- 3
Bring to a boil, then cover and simmer on low for 15 minutes.
- 4
Remove from heat and let sit for 5 minutes.
- 5
Fluff with a fork and spread on a baking sheet to cool completely.
- 6
In a small jar, whisk together olive oil, lemon juice, salt, and pepper until the vinaigrette is emulsified.
- 7
In a large white bowl, toss together the cooled quinoa, chickpeas, cucumbers, tomatoes, red onions, and olives.
- 8
Pour the dressing over the mixture.
- 9
Gently fold in the crumbled feta cheese and chopped parsley.
- 10
Finish with a final dusting of cracked black pepper before serving.
Nutrition (per serving)
295
Calories
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