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Mediterranean Quinoa Salad

chopped mediterranean quinoa salad

A filling salad full of fresh Mediterranean flavors make for a protein packed meal full of clean ingredients that everyone will love.
5 from 1 vote
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Course: Main Course, Salad, Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8

Ingredients

Salad

  • cups quinoa - cooked according to package directions (sub chicken stock for water, if desired)
  • 1 15- ounce can chickpeas - garbanzo beans, drained
  • cup cherry or grape tomatoes - chopped
  • cup pitted kalamata olives - sliced
  • cup English cucumber - diced
  • cup red onion - diced
  • cup crumbled feta cheese
  • ¼ cup flat-leaf parsley - torn from stem

Vinaigrette

  • 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

  • In a saucepan, cook the quinoa according to package directions. Cool completely.
  • Prep the vinaigrette by whisking the olive oil, balsamic vinegar, pressed garlic, dill and thyme. Season with salt and pepper, set aside (can also be made in advance).
  • Prep, drain and chop veggies.
  • To a large serving bowl, add the cooled quinoa, chickpeas, veggies, parsley, kalamata olives and feta cheese. Mix to combine.
  • Drizzle with the dressing and garnish with extra parsley and feta, if desired.

Notes

makes 8 servings as a side | makes 6 servings as a meal
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