Description
A fresh Mediterranean quinoa salad loaded with cucumbers, tomatoes, chickpeas, feta cheese, olives, and a bright lemon-herb dressing. It’s healthy, protein-rich, and ideal for meal prep or a light lunch.
Ingredients
Quinoa Base
- 1 cup uncooked quinoa
- 2 cups water or vegetable broth
Vegetables and Add-ins
- 1 English cucumber, diced
- 1½ cups cherry tomatoes, halved
- 1 can (15 oz) chickpeas, drained and rinsed
- ½ cup Kalamata olives, halved
- ¾ cup crumbled feta cheese
- ¼ cup chopped parsley
- 2 tbsp chopped fresh mint
Lemon Dressing
- ¼ cup extra-virgin olive oil
- Juice of 1 lemon
- 1 tbsp red wine vinegar
- 1 garlic clove, minced
- 1 tsp dried oregano
- Salt and black pepper to taste
Instructions
- Cook the Quinoa: Rinse the quinoa thoroughly under cold water to remove its natural bitter coating. Place it in a pot with 2 cups of water or vegetable broth and bring to a boil. Reduce heat, cover, and simmer gently for about 15 minutes or until the quinoa is tender and the liquid is absorbed. Remove from heat and let it cool completely.
- Prepare the Salad Ingredients: While the quinoa cools, dice the cucumber, halve the cherry tomatoes, rinse and drain the chickpeas, halve the Kalamata olives, crumble the feta cheese, and chop the parsley and mint. Combine all these ingredients in a large mixing bowl.
- Make the Dressing: In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper until the dressing emulsifies and is well combined.
- Toss the Salad: Pour the lemon-herb dressing over the quinoa and vegetable mixture. Gently toss everything together to ensure all the ingredients are evenly coated with the dressing.
- Chill and Serve: Cover the salad and refrigerate for at least 20 minutes to allow the flavors to meld together. Serve chilled as a light lunch or meal prep option.
Notes
- Omit feta cheese to make the salad vegan.
- Add diced avocado for extra creaminess and healthy fats.
- This salad keeps well in an airtight container in the refrigerator for up to 4 days, making it perfect for meal prep.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
