Description
This mediterranean quinoa salad combines colorful fresh veggies, fluffy quinoa, and a bright Greek dressing. It’s bright, fresh, and so delicious! (Gluten-Free & Vegan, too!)
Ingredients
Scale
For The Quinoa Salad:
- 3 cups cooked, cooled quinoa (from 1 cup dry quinoa)*
- 1 (14.5oz) can chickpeas, drained and rinsed
- 1 bell pepper, diced (about 1 cup)*
- 1 cup baby tomatoes, halved
- 1 cup diced cucumber (I like English cucumber)
- 1/3 cup Kalamata olives, sliced
- 1/4 cup finely minced red onion
- Fresh herbs–2-3 Tablespoons fresh basil, minced or 1 Tablespoon fresh oregano
For The Dressing:
- 2 Tablespoons olive oil
- 4 Tablespoons fresh lemon juice (juice of 1 lemon)
- 1 Tablespoon red wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- First, Make The Dressing. In a small bowl or jar, combine olive oil, lemon juice, vinegar, salt, and pepper. Stir to combine well. (Dressing can be made 1-2 days in advance)
- Combine Salad Ingredients. In a large bowl, combine cooked cooled quinoa, chickpeas, bell pepper, tomatoes, cucumber, olives, onion, and fresh herbs.
- Drizzle The Dressing Over The Salad and gently stir to combine until everything is evenly coated and well-blended.
- Taste & Adjust. Taste the salad and add more salt, pepper, herbs, or lemon juice, as desired. Enjoy right away or store leftovers in an airtight container in the fridge 3-4 days.
Notes
- To Cook Quinoa, rinse 1 cup uncooked quinoa then add to a saucepan with 2 cups water and a pinch of salt. Bring to a boil and boil uncovered 5 minutes, then turn off the heat, cover the pan with a lid and let it steam 15 minutes. Fluff with a fork and cool completely before making the salad.
- Get Colorful. I like to use a yellow bell pepper and colorful cherry tomatoes to add even more bright color to this salad.
- More Protein. For more protein, feel free to add crumbled feta cheese or grilled chicken (obviously, not vegan!)
- Prep Time: 25 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean