Description
This quinoa salad features cooked quinoa tossed with diced cucumbers, tomatoes, red onion, bell peppers, and roasted chickpeas. Finished with a lemon oregano dressing, and topped with crumbled feta cheese and fresh herbs like parsley, mint, and basil, it’s a delightful and nutritious option that serves well in any setting.
Ingredients
Scale
- 1 cup quinoa, rinsed and drained
- 2 cups water or vegetable broth
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved or roasted
- 1 red onion, finely chopped
- 1 bell pepper, diced (any color)
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1/2 cup kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup pine nuts, toasted (optional)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon white wine vinegar or red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Cook the Quinoa: In a medium pot, combine rinsed quinoa and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is fluffy. Remove from heat and let cool.
- Prepare the Vegetables: While the quinoa is cooking, dice the cucumbers, halved tomatoes, chopped onion, and bell pepper. Drain and rinse the chickpeas.
- Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, vinegar, Dijon mustard, minced garlic, oregano, salt, and black pepper until well combined.
- Combine Ingredients: In a large bowl, combine the cooled quinoa, diced vegetables, chickpeas, olives, and herbs. Drizzle the dressing over the salad and toss gently until everything is well coated.
- Add Feta: Sprinkle crumbled feta cheese on top and toss lightly to combine without breaking the cheese.
- Serve: The salad can be served immediately or refrigerated for up to 2 days. It’s best enjoyed at room temperature or chilled.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner, Side Dish
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Fat: 12
- Carbohydrates: 36
- Protein: 10