Mix Things Up With This Mediterranean Quinoa Salad

A protein packed salad, with fresh Mediterranean flavors; this Mediterranean Quinoa Salad is the perfect dish to try right now!

Filling quinoa, mixed with cool cucumbers, tomatoes, kalamata olives, red onion, and chickpeas, tossed in a fresh lemon and oil vinaigrette will be just the meal you need to help survive the crazy season of the holiday hustle!

What I love most about this Mediterranean Quinoa Salad is that you can prep everything in advance, and toss when you’re ready to eat! It’s the perfect bowl on it’s own, or a great side to a plate of protein.

The Lemon and Oil Vinaigrette is light, and tangy, and the perfect dressing to toss together. I used avocado oil for today’s recipe, but any light tasting oil will work, such as extra-virgin olive oil. Whisked together with dried herbs, fresh parsley, and lemon, this is a great vinaigrette for just about anything!

Mediterranean Quinoa Salad

Serves 4 as a meal

Serves 6-8 as a side dish

Ingredients:

  • 1 1/2 cups quinoa, cooked according to package directions
  • 1 15-ounce can chickpeas (garbanzo beans), drained
  • ⅓ cup cherry tomatoes, chopped
  • ⅓ cup pitted kalamata olives, sliced
  • ⅓ cup English cucumber, diced
  • ⅓ cup red onion, diced
  • ⅓ cup crumbled feta cheese
  • ¼ cup flat-leaf parsley, torn from stem
  • ½ cup avocado oil, or extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 2 garlic cloves, pressed
  • 1 tsp dried dill
  • 1 teaspoon dried thyme
  • kosher salt and freshly ground black pepper, to taste

Instructions:

  1. Cook the quinoa according to package directions. Cool completely.
  2. Prep the vinaigrette by whisking the olive oil, balsamic vinegar, pressed garlic, dill and thyme. Season with salt and pepper, set aside.
  3. To a large serving bowl, add the quinoa, chickpeas, veggies, parsley, kalamata olives and feta cheese. Mix to combine.
  4. Drizzle with the dressing and garnish with extra parsley and feta, if desired.
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