Mediterranean Quinoa Salad (Printer-Friendly)
Protein-rich quinoa and chickpeas tossed with fresh vegetables and lemon-herb dressing for a refreshing dish.
# What You'll Need:
→ Grains & Legumes
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1 can (15 oz) chickpeas, drained and rinsed
→ Vegetables
04 - 1 cup cherry tomatoes, halved
05 - 1 cup cucumber, diced
06 - 1/2 medium red onion, finely diced
07 - 1/2 cup red bell pepper, diced
08 - 1/4 cup Kalamata olives, pitted and sliced
→ Fresh Herbs
09 - 1/4 cup fresh parsley, chopped
10 - 2 tablespoons fresh mint, chopped
→ Cheese (optional)
11 - 1/3 cup feta cheese, crumbled
→ Dressing
12 - 1/4 cup extra-virgin olive oil
13 - 2 tablespoons fresh lemon juice
14 - 1 teaspoon red wine vinegar
15 - 1 garlic clove, minced
16 - 1/2 teaspoon dried oregano
17 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Combine quinoa and water in a medium saucepan. Bring to a boil, then reduce heat to low. Cover and simmer for 12 to 15 minutes until water is absorbed and quinoa is tender. Remove from heat and fluff with a fork. Let cool to room temperature.
02 - In a large bowl, combine cooled quinoa, chickpeas, cherry tomatoes, cucumber, red onion, red bell pepper, olives, parsley, and mint.
03 - In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and pepper.
04 - Pour the dressing over the salad and toss gently to combine all ingredients evenly.
05 - Fold in crumbled feta cheese if using. Adjust seasoning as needed.
06 - Serve the salad chilled or at room temperature.
# Expert Advice:
01 -
- It's ready in under 40 minutes but tastes like you spent the afternoon on it.
- One bowl, endless customization—add what you have, skip what you don't.
- The flavors get better as it sits, making it perfect for meal prep or potlucks.
02 -
- Cold ingredients will make your dressing taste thin and dull, so let everything come to room temperature first.
- The salad tastes exponentially better the next day when the flavors have time to mingle and marry together.
03 -
- Taste your dressing before it goes into the salad—it should taste almost too tart on its own, because the vegetables and grains will balance it out.
- Keep the dressing components separate until right before serving if you need the salad to last, then dress it fresh for maximum crunch and brightness.