Description
Experience the essence of summer with this Mediterranean Quinoa Salad, a vibrant dish that’s both refreshing and satisfying. Perfect for quick weeknight dinners or outdoor gatherings, this salad showcases the season’s best produce while offering a nutritious meal in just 30 minutes. The combination of protein-packed quinoa and chickpeas with colorful vegetables creates a delightful harmony of flavors and textures. Whether served as a light main course or as a side dish at your next barbecue, this salad is sure to impress family and friends alike. Customize it with your favorite ingredients or enjoy it as is for a wholesome feast that embodies summer dining.
Ingredients
Scale
- 1 cup uncooked quinoa
- 2 cups water
- 1 can chickpeas (15 oz), 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
- The juice of 1 large lemon
- 2 tbsp apple cider vinegar
- Salt and Pepper to taste
- 1/2 cup basil leaves
Instructions
- Rinse quinoa under cold water using a fine-mesh colander to remove bitterness.
- In a saucepan, combine quinoa, water, and salt. Bring to boil; reduce heat and simmer for 15 minutes until water is absorbed. Let rest for 5 minutes.
- While quinoa cooks, chop vegetables and rinse chickpeas.
- For dressing: whisk together olive oil, lemon juice, apple cider vinegar, salt, pepper, and chopped basil in a bowl.
- In a large bowl, combine cooked quinoa with vegetables and chickpeas. Drizzle dressing over top and mix well.
- Allow salad to rest for 10 minutes before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 360
- Sugar: 4g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg