Description
Experience the vibrant flavors of summer with this Mediterranean Quinoa Salad, designed for effortless meal preparation. Perfect for family gatherings or a quick weeknight dinner, this dish showcases fresh, seasonal ingredients that bring joy to any table. With its colorful medley of vegetables, protein-packed quinoa, and zesty dressing, this salad is not only nutritious but also incredibly refreshing. Enjoy it as a main course or a side dish, and feel free to customize it with your favorite toppings or proteins. Whether you make it ahead of time or whip it up in 30 minutes, this salad captures the essence of summer dining.
Ingredients
- 1 cup uncooked quinoa
- 2 cups water
- 1/2 tsp salt
- 1 can chickpeas (rinsed and drained (15 ounces))
- 1 medium red onion
- 1 medium yellow bell pepper
- 1 medium cucumber
- 1 cup cherry tomatoes (halved)
- 1/2 cup kalamata olives (cut in half)
- 2 tbsp extra-virgin olive oil
- The juice of 1 large lemon
- 2 tbsp apple cider vinegar
- Salt and Pepper to taste
- 1/2 cup 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 salt. Bring to boil over medium-high heat.
- Reduce heat to simmer and cook for 15 minutes until water is absorbed. Remove from heat and let rest covered for 5 minutes.
- Chop red onion, cucumber, yellow bell pepper; halve cherry tomatoes and olives; rinse chickpeas if canned.
- For the dressing, mix olive oil, lemon juice, apple cider vinegar, salt, pepper, and chopped basil in a bowl.
- In a serving bowl, combine cooked quinoa with all vegetables and drizzle with dressing; mix well.
- Let sit for about 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook, Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 360mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg