Description
A vibrant and refreshing quinoa salad packed with Mediterranean flavors, featuring protein-rich quinoa and chickpeas, crisp cucumbers, juicy cherry tomatoes, salty kalamata olives, tangy feta cheese, and a zesty lemon-oregano dressing. Perfect as a light lunch or a flavorful side dish.
Ingredients
Scale
Salad Ingredients
- 1 cup quinoa, cooked according to package instructions
- 15 ounces canned chickpeas, rinsed and drained
- 1 cup chopped Persian cucumbers
- 2 cups halved cherry tomatoes
- ¾ cup pitted kalamata olives, drained and halved
- ½ small red onion, diced small
- 6 ounces feta cheese, crumbled
- ½ cup fresh Italian parsley
Dressing
- ⅓ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Juice of ½ a lemon
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
Instructions
- Cook the Quinoa: Rinse 1 cup of quinoa thoroughly under cold water. Cook it according to the package instructions, typically by simmering it in water for about 15 minutes until fluffy. Once cooked, set it aside to cool.
- Combine Salad Ingredients: In a large bowl, add the drained chickpeas, chopped Persian cucumbers, halved cherry tomatoes, halved kalamata olives, diced red onion, crumbled feta cheese, and fresh Italian parsley. Add the cooled quinoa to the mix.
- Prepare the Dressing: In a separate small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, fresh lemon juice, sea salt, and freshly ground black pepper until well emulsified.
- Toss the Salad: Pour the dressing over the quinoa mixture in the large bowl. Gently toss all the ingredients together until everything is evenly coated with the dressing.
- Serve or Chill: Serve the quinoa salad immediately or chill it in the refrigerator for about 30 minutes to allow the flavors to meld beautifully before serving.
Notes
- You can substitute Persian cucumbers with English cucumbers if unavailable.
- For a vegan version, omit the feta or replace it with a plant-based cheese alternative.
- The salad can be prepared a few hours in advance and stored covered in the refrigerator.
- Additions like chopped bell peppers or mint leaves can enhance freshness.
- Adjust salt and pepper to taste depending on your preference.
