chopped mediterranean quinoa salad
This chopped Mediterranean quinoa salad is packed with crisp veggies, chickpeas, olives, and creamy feta, all tossed in a simple balsamic vinaigrette. A fresh, easy, protein-rich salad perfect for meal prep, lunch, or a light dinner.
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Servings: 8
Calories: 201kcal
Ingredients
Quinoa Salad
- 1½ cups quinoa - cooked according to package directions (sub chicken stock for water, if desired)
- 1 15- ounce can chickpeas, drained
- ⅓ cup cherry or grape tomatoes, chopped
- ⅓ cup pitted kalamata olives, sliced - slice
- ⅓ cup English cucumber, diced - can also use Persian cakes
- ⅓ cup red onion, diced
- ⅓ cup crumbled feta cheese
- ¼ cup flat-leaf parsley, chopped
Balsamic Vinaigrette
- ½ cup olive oil - or avocado oil
- 1 tablespoon balsamic vinegar
- 2 garlic cloves, minced
- 1 teaspoon 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. You can make the quinoa a day ahead of time, if you'd like.
- Prep the vinaigrette by whisking the olive oil, balsamic vinegar, garlic, dried dill and thyme. Season with salt and pepper, to taste.
- 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
Nutrition
Serving: 1cup | Calories: 201kcal | Carbohydrates: 12g | Protein: 10g | Fat: 13g | Fiber: 4g
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