Mediterranean Quinoa Salad Recipe
Servings: 4 people
Calories: 635kcal
Loaded with the nutrients of vegetables along with a zesty and flavourful dressing, Mediterranean Quinoa Salad, is a delicious salad that can be made in under 10 minutes. Serve it on its own or a side dish for your weekend brunch.
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Ingredients
For The Salad
- 2 cups cooked quinoa white or mixed color
- 1 cup cooked chickpeas
- ½ cup diced red bell pepper
- ½ cup cubed cucumber
- ½ cup halved cherry tomatoes
- ½ cup chopped onion
- ½ cup sliced Kalamata olives
- 2 tablespoons finely chopped parsley
- 2 ounces Feta cheese
- ¼ cup toasted pine nuts
For The Dressing
- ¼ cup extra virgin olive oil
- 1 teaspoons balsamic vinegar
- 1 tablespoon lemon juice
- salt & pepper to taste
Instructions
- Mix together cooked quinoa, cooked chickpeas, red bell pepper, cucumber, cherry tomatoes, onion, Kalamata olives, and parsley in a large mixing bowl.
- Stir together extra virgin olive oil, balsamic vinegar, lemon juice, salt, and pepper in a small bowl to make the dressing.
- Pour the dressing over the salad and toss to coat evenly. Refrigerate for 1-2 hours before serving.
- Top the salad with crumbled feta cheese and toasted pine nuts just before serving.
Notes
If you do not like a particular ingredient in this salad, you can skip it. It won’t make a big difference.
You can add leafy greens such as kale, spinach, arugula for extra nutrition and taste.
Add sun-dried tomatoes instead of fresh tomatoes to this salad.
This Mediterranean salad remains fresh for a long, making it apt for picnics, pot lucks, and barbecues. It is a great salad for meal prep too.
Make it vegan by replacing feta cheese with avocados.
Nutrition
Calories: 635kcal | Carbohydrates: 73g | Protein: 19g | Fat: 31g | Saturated Fat: 5g | Cholesterol: 11mg | Sodium: 414mg | Potassium: 795mg | Fiber: 11g | Sugar: 6g | Vitamin A: 1026IU | Vitamin C: 33mg | Calcium: 138mg | Iron: 6mg