Mediterranean Quinoa Salad Recipe
A Mediterranean quinoa salad with chickpeas, feta, tomatoes, and olives in a bright lemon vinaigrette. Cook the quinoa fresh or use leftovers to save a step.
Servings: 4 servings
Ingredients
For The Quinoa
- 1 cup quinoa white, red, tricolor quinoa would all work
- 2 cups water or vegetable stock
- 1/2 teaspoon kosher salt
For The Lemon Vinaigrette:
- ¼ cup olive oil
- 3 tablespoons lemon juice freshly squeezed
- 1 clove garlic minced
- ½ teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For The Salad:
- 1 cup cherry tomatoes cut in half
- 2 Persian cucumbers peeled and cut into small cubes
- ¾ cup Kalamata olives roughly chopped
- 1 can chickpeas 15 oz. can - rinsed and throughly drained
- ½ red onion about ½ cups, chopped
- ½ cup feta cheese crumbled (optional) or goat cheese
- 1 cup Italian Parsley or 2 cups fresh arugula, washed and rinsed
Instructions
- Place the quinoa in a small saucepan over medium heat. Add 2 cups of water (or vegetable stock) and salt. Put the lid on and bring it to a boil. As soon as it boils, turn the heat down to low and let it simmer until all the liquid is absorbed, about 12-14 minutes. Let it rest for 10 minutes and fluff with a fork.
- To make the lemon dressing, combine the olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper in a small jar. Shake vigorously for 30 seconds to emulsify Set it aside.
- Place the cooked (still warm) quinoa* in a large bowl and drizzle half of the lemon dressing. Stir to combine.
- Add the cherry tomatoes, cucumbers, Kalamata olives, chickpeas, and red onion. Toss together with the remaining dressing.
- Add in the crumbled feta cheese and Italian parsley. Give it a gentle toss (so as not to wilt the greens), taste for seasoning and add in if necessary.
- Serve warm, cold, or at room temperature.
Notes
- Yields: This recipe makes about 6 cups of salad, ideal for serving 4 adults. The nutritional values below are per serving.
- *Using leftover quinoa: This salad can also be made with leftover quinoa. I would still recommend tossing it with half the dressing to make sure it is properly seasoned before adding the rest of the vegetables.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Nutrition
Calories: 389kcal | Carbohydrates: 35g | Protein: 10g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 17mg | Sodium: 1219mg | Potassium: 505mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1662IU | Vitamin C: 35mg | Calcium: 165mg | Iron: 4mg
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