Mediterranean Quinoa Salad
Quinoa and chickpeas combine with cherry tomatoes, cucumber, olives, and feta in a lemon-herb dressing for a Mediterranean salad.
Ingredients
Prepare the Quinoa
- 1 cup white quinoa 185g, dry
- 2 cups water or vegetable broth 480ml
Whisk and Assemble
- 1 can chickpeas 425g, drained and rinsed
- 1 cup cherry tomatoes 150g, halved
- 1 cup English cucumber 150g, diced, skin on
- 1/4 cup red onion 40g, thinly sliced slivers
- 1/2 cup kalamata olives 75g, pitted and halved
- 1/2 cup feta cheese 75g, crumbled
- 1/4 cup fresh parsley 15g, finely chopped
- 1/4 cup extra virgin olive oil 60ml
- 2 tbsp fresh lemon juice 30ml
- 1/2 tsp sea salt 3g
- 1/4 tsp cracked black pepper 1g
Instructions
Prepare the Quinoa
Wash and cook quinoa:
Wash the quinoa under cold water using a fine-mesh sieve. In a medium saucepan, put the quinoa and water or broth. Heat until boiling, then reduce to low, cover, and cook for 15 minutes.Rest and cool quinoa:
Take off the heat and allow to rest for 5 minutes. Use a fork to fluff, then transfer to a baking sheet to cool fully, preventing a mushy consistency.
Whisk and Assemble
Whisk lemon dressing:
In a small container, combine olive oil, lemon juice, salt, and pepper. Whisk until the dressing appears clear and glossy.Mix salad ingredients:
In a large mixing bowl, combine the cooled quinoa, chickpeas, cucumber, tomatoes, red onion, and olives. Add the dressing and mix thoroughly.Fold in feta and parsley:
Carefully incorporate the crumbled feta and chopped parsley. Before serving, sprinkle a little more cracked black pepper on top.