Description
A bright and healthy quinoa salad featuring nutty grains, crisp vegetables, and a refreshing lemon dressing.
Ingredients
Scale
- 200 g (1 cup) quinoa
- 480 ml (2 cups) water
- 1/2 tsp kosher salt
- 60 ml (1/4 cup) extra-virgin olive oil
- 30 ml (2 tbsp) fresh lemon juice
- 150 g (1 cup) cherry tomatoes, halved
- 150 g (1 cup) cucumber, diced
- 60 g (1/2 cup) red onion, finely diced
- 60 g (1 cup) mixed fresh herbs (parsley and mint), chopped
- 240 g (1 can) chickpeas, drained and rinsed
- 75 g (1/2 cup) feta cheese, crumbled (optional)
- Black pepper and red pepper flakes, to taste
Instructions
- Rinse the quinoa under cold water in a fine-mesh sieve until water runs clear.
- Add quinoa, water, and salt to a saucepan and bring to a simmer.
- Cover and reduce heat, cooking for 12–15 minutes until water is absorbed.
- Remove from heat and let stand, covered, for 8–10 minutes.
- Whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, salt, and pepper to make the dressing.
- Prepare the vegetables and mix-ins while quinoa cools.
- Combine the cooled quinoa, vegetables, chickpeas, and feta in a large bowl.
- Pour the dressing over the salad and toss to coat.
- Serve immediately or chill for at least 20 minutes to let flavors meld.
Notes
Rinse quinoa thoroughly to avoid bitterness. Cool quinoa quickly by spreading it on a sheet pan. Store dressing separately for maximum texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 4g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 3.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 12mg