Mediterranean Quinoa Salad
Ingredients
The salad
-
1
cup
Uncooked quinoa
-
1
large
Bell pepper (diced)
-
1
large
Cucumber (diced)
-
1
14.5-oz can
Chickpeas (rinsed and drained)
-
¾
cup
Fresh parsley (chopped)
-
½
cup
Feta cheese (crumbled; omit for dairy-free or vegan version)
-
½
cup
Green olives (optional; pitted and halved)
-
2
medium
Shallots (optional; minced)
The dressing
-
¼
cup
Olive oil
-
2
tbsp
Lemon juice
-
2
tbsp
White wine vinegar (or apple cider vinegar)
-
1
tbsp
Dijon mustard
-
¼
tsp
Sea salt (to taste)
-
⅛
tsp
Black pepper (to taste)
Instructions
- Rinse the quinoa under cold water for about a minute.
- Cook the quinoa in a saucepan with water, bringing it to a boil, then simmer until absorbed.
- Remove from heat, cover, and let it rest for 5 minutes before fluffing with a fork.
- In a large bowl, combine the cooked quinoa with diced bell peppers, cucumbers, chickpeas, parsley, feta, olives, and shallots.
- In a separate bowl, whisk together the dressing ingredients: olive oil, lemon juice, vinegar, mustard, salt, and pepper.
- Pour the dressing over the salad and mix well. Adjust seasoning if necessary.
- Serve immediately or refrigerate for 1 hour to enhance the flavors.
Nutrition Facts (estimated)
Servings
8
Calories
261
Total fat
11.6g
Total carbohydrates
30.8g
Total protein
9.6g
Sodium
0mg
Cholesterol
0mg
You might also like