Description
Refresh your summer dining with our Mediterranean Quinoa Salad, a vibrant and nutritious dish that embodies the essence of seasonal cooking. Perfect for busy weeknights or outdoor gatherings, this salad is not only quick to prepare but also customizable to suit your taste preferences. Packed with protein-rich chickpeas and colorful veggies, it’s a delightful way to enjoy fresh produce. In just 30 minutes, you can create a meal that’s both satisfying and refreshing, making it an ideal addition to any of the 50+ easy summer dinners you plan.
Ingredients
Scale
- 1 cup uncooked quinoa
- 1 can chickpeas (15 ounces), rinsed and drained
- 1 medium red onion, chopped
- 1 medium yellow bell pepper, chopped
- 1 medium cucumber, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup kalamata olives, halved
- 2 tbsp extra-virgin olive oil
- Juice of 1 large lemon
- 2 tbsp apple cider vinegar
- Fresh basil leaves
Instructions
- Rinse quinoa in a fine-mesh colander under cold water.
- In a saucepan, combine rinsed quinoa with 2 cups of water and 1/2 tsp salt. Bring to a boil, then simmer for about 15 minutes until water is absorbed. Let it rest for 5 minutes.
- While quinoa cools, chop the vegetables.
- Prepare the dressing by mixing olive oil, lemon juice, apple cider vinegar, salt, pepper, and chopped basil in a jar or bowl.
- In a large bowl, combine cooked quinoa with chickpeas, chopped vegetables, and olives. Drizzle with dressing and toss well.
- Adjust seasoning if needed and allow the salad to rest for about 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 295
- Sugar: 3g
- Sodium: 360mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg