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Quinoa Salad

Quinoa Salad Recipe — Fresh, Filling, and Ready in 20 Minutes

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 320
Ingredients Method

Ingredients
  

  • 1 cup dry quinoa
  • 1 can (15 oz) chickpeas, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • ½ red bell pepper, diced
  • ¼ cup red onion, finely diced
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh mint leaves, torn
  • ½ cup feta cheese, crumbled (optional)
  • ¼ cup Kalamata olives, halved (optional)
  • 3 tbsp olive oil
  • Juice of 1 large lemon
  • 1 tsp lemon zest
  • 1 tsp Dijon mustard
  • 1 garlic clove, minced
  • 1 tsp honey
  • Salt and pepper to taste

Method
 

  1. Rinse quinoa and cook with 2 cups water for 15 minutes. Fluff and cool completely.
  2. Whisk olive oil, lemon juice, zest, Dijon, garlic, and honey into a dressing.
  3. Dice cucumber, halve tomatoes, chop bell pepper and red onion.
  4. Combine cooled quinoa, chickpeas, and all vegetables in a large bowl.
  5. Pour dressing over and toss well. Top with feta and olives.
  6. Taste, adjust seasoning, and serve or refrigerate.