Description
Fresh, vibrant, and bursting with flavor, our Mediterranean Quinoa Salad is the perfect addition to your summer dining repertoire. This dish combines protein-packed quinoa with colorful vegetables and a zesty lemon dressing, making it not only delicious but also nutritious. In just 30 minutes, you can prepare this easy summer salad that serves well as a light dinner or a refreshing side at your next BBQ or picnic. With its vegan-friendly ingredients, it caters to various dietary preferences and can be enjoyed chilled or at room temperature. Make it ahead of time for fuss-free summer entertaining!
Ingredients
Scale
- 1 cup uncooked quinoa
- 2 cups water
- 1/2 tsp salt
- 1 can chickpeas (15 ounces), rinsed and drained
- 1 medium red onion, chopped
- 1 medium yellow bell pepper, chopped
- 1 medium cucumber, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup kalamata olives, halved
- 2 tbsp extra-virgin olive oil
- juice of 1 large lemon
- 2 tbsp apple cider vinegar
- salt and pepper to taste
- 1/2 cup fresh basil leaves
Instructions
- Rinse quinoa in a fine-mesh colander under cold water.
- In a saucepan, combine rinsed quinoa with 2 cups water and salt. Bring to a boil; reduce heat and simmer for about 15 minutes until water is absorbed. Let rest covered for an additional 5 minutes.
- While quinoa cooks, chop red onion, bell pepper, cucumber, halve cherry tomatoes and olives.
- In a small bowl or jar, whisk together lemon juice, olive oil, apple cider vinegar, salt, pepper, and chopped basil.
- In a large bowl, combine cooked quinoa with chickpeas and all chopped vegetables. Drizzle with dressing and mix well.
- Let salad rest for about 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg