Mediterranean Quinoa Salad

Name: Mediterranean Quinoa Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Ingredients: 1/2 cup uncooked quinoa (rinsed); 1 cup water; 1/2 teaspoon salt; 1 - 15 ounce can of chickpeas (drained and rinsed); 1/3 cup roasted red peppers (drained, chopped); 1 cup cherry tomatoes (halved); 1/2 english cucumber (diced {about 2 cups}); 2 large handfuls of your favorite greens {I suggest kale (arugula or spinach or a combination}); 1/2 cup crumbled feta cheese {optional}; Handful of fresh mint (chopped); Handful of fresh parsley (chopped); 3 tablespoons fresh dill (chopped); 4 green onions (chopped); 1/4 cup extra virgin olive oil; 2 tablespoons red wine vinegar; 1 lemon (juiced); 3 garlic cloves (minced); Salt and pepper to taste; Optional spices: 1 teaspoon of any spice you like {try sumac (za'atar or oregano}); Crushed red pepper for extra spice

Mediterranean Quinoa Salad is packed with your favorite Mediterranean ingredients and gluten-free quinoa. Fresh vegetables, roasted red peppers, arugula, feta cheese, chickpeas and quinoa are tossed in a light lemony dressing.

Prep15 min
Cook10 min
Total25 min
Makes6 servings
Calories193

Ingredients

6 servings

1/2 cup uncooked quinoa (rinsed)
1 cup water
1/2 teaspoon salt
1 - 15 ounce can of chickpeas (drained and rinsed)
1/3 cup roasted red peppers (drained, chopped)
1 cup cherry tomatoes (halved)
1/2 english cucumber (diced {about 2 cups})
2 large handfuls of your favorite greens {I suggest kale (arugula or spinach or a combination})
1/2 cup crumbled feta cheese {optional}
Handful of fresh mint (chopped)
Handful of fresh parsley (chopped)
3 tablespoons fresh dill (chopped)
4 green onions (chopped)

For the dressing:

1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 lemon (juiced)
3 garlic cloves (minced)
Salt and pepper to taste
Optional spices: 1 teaspoon of any spice you like {try sumac (za'atar or oregano})
Crushed red pepper for extra spice

Method

1
Rinse the quinoa under water using your hands to make sure it all gets rinsed well. In a medium pot boil the 1 cup water. Add the quinoa and a 1/2 teaspoon of salt and bring to a boil. When the water begins to boil, turn the heat to low and simmer with the cover on for about 10-15 minutes, or until the water is absorbed. Fluff with a fork and let cool.
2
While the quinoa cools chop your other vegetables and combine in a large mixing bowl. Add the chickpeas, feta and greens.
3
In a small mixing bowl or a mason jar combine the ingredients for the juice. Shake or whisk well.
4
Add the quinoa into the salad once cool and toss the dressing in until the salad is covered. Taste and adjust the lemon juice and seasonings to your tastes.

Notes

Rinse the quinoa before adding to the salad. This helps remove its natural coating called saponin, which can make it taste bitter or soapy. Let the quinoa cool before adding to the salad. Warm quinoa can wilt the greens and affect the texture of the salad. Spread it on a baking sheet to cool faster. Add the dressing right before serving. This keeps the salad fresh and prevents it from becoming soggy—especially important if you’re meal prepping.