Mediterranean Quinoa Salad

Ingredients

  • 1 ½ cups uncooked quinoa

  • 3 cups water

  • 1 English cucumber

  • 1 red bell pepper

  • 14 ounce can chickpeas, drained

  • 8 ounces cubed feta cheese

  • ½ cup Kalamata olives

  • 6 ounces grape tomatoes

Lemon vinaigrette

  • ½ cup olive oil

  • 1 tablespoon lemon juice

  • 1 tablespoon red wine vinegar

  • ½ teaspoon Dijon mustard

  • 1 teaspoon honey

  • 1 teaspoon minced garlic

  • 1 teaspoon dried oregano

  • ½ teaspoon dried basil

  • ½ teaspoon salt

  • ½ teaspoon black pepper


Steps

  1. Cook 1 ½ cups of quinoa according to the packaging directions

    1. I cooked my quinoa in a rice cooker with 3 cups of water for 20 to 25 minutes

    2. You can also cook your quinoa on the stove

  2. While the quinoa is cooking, cut 1 English cucumber into quartered spears and then cut each spear into a half inch size piece

  3. Cut 1 red bell pepper into half inch size pieces

  4. Slice a ½ cup of Kalamata olives in half

  5. Slice 6 ounces of grape tomatoes in half

  6. To make the lemon vinaigrette, combine all the ingredients together in a small bowl or liquid measuring cup and then whisk until combined

  7. Once the quinoa has finished cooking, transfer it to a large bowl

  8. Add the sliced cucumber, red bell pepper, drained chickpeas, Kalamata olives, and sliced tomatoes to the quinoa

  9. Stir to combine the quinoa with all the vegetables

  10. Add in the cubed feta cheese and stir to combine with the quinoa again

  11. Pour over the prepared vinaigrette and stir to incorporate

  12. Serve the Mediterranean quinoa salad at room temperature



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