Description
This Mediterranean Quinoa Salad is a vibrant and nutritious dish packed with fresh vegetables, protein-rich chickpeas, and herbs tossed in a zesty lemon and olive oil dressing. Perfect as a light lunch or a side dish, this recipe is easy to prepare and ideal for a healthy, gluten-free diet.
Ingredients
Scale
Grains
- 1 cup uncooked quinoa
- 2 cups water
- Salt to taste
Vegetables
- 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, chopped
Legumes
- 1 can chickpeas (15 ounces), drained and rinsed
Dressing
- 2 tbsp extra-virgin olive oil
- The juice of 1 large lemon
- 2 tbsp apple cider vinegar
- 1/2 cup basil leaves, chopped
- Salt and pepper to taste
Instructions
- Cook the quinoa: Rinse the quinoa thoroughly in a fine-mesh colander to remove any bitterness. In a saucepan, combine the rinsed quinoa with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for about 15 minutes, or until the water is fully absorbed. Remove from heat and let the quinoa rest, covered, for 5 minutes to steam and become fluffy.
- Prepare the vegetables: While the quinoa is cooking, chop the red onion, cucumber, yellow bell pepper, and kalamata olives into bite-sized pieces. Halve the cherry tomatoes to ensure they blend well in the salad and release their juicy flavors.
- Make the dressing: In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, apple cider vinegar, and chopped basil leaves. Season with salt and pepper to taste and mix until well combined, creating a bright and tangy dressing.
- Combine the salad: In a large bowl, fluff the cooked quinoa with a fork to separate the grains. Add the drained chickpeas and chopped vegetables. Pour the prepared dressing over the salad and toss gently but thoroughly to evenly coat all ingredients with the flavorful dressing.
- Let flavors meld: Allow the salad to sit at room temperature for about 10 minutes before serving. This resting time lets the flavors blend and the ingredients marinate lightly, enhancing the overall taste of the dish.
Notes
- For added protein, you can include grilled chicken or feta cheese, though this will change the dietary classification.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This salad can be served chilled or at room temperature.
- Quinoa should be rinsed well before cooking to remove the natural coating called saponin, which can taste bitter.
- Adjust the lemon juice and vinegar quantities based on your preferred level of acidity.
