Description
Summer is the ideal time for vibrant, fresh meals, and nothing encapsulates this season better than our Mediterranean Quinoa Salad. This refreshing dish takes just 30 minutes to prepare, making it perfect for busy weeknights or casual gatherings. Packed with colorful vegetables like cucumbers, cherry tomatoes, and bell peppers, this salad not only pleases the palate but also provides a nutritious boost with protein from quinoa and chickpeas. Whether served as a main course or a side dish, its versatility shines through. Plus, it can be made ahead of time and enjoyed chilled or at room temperature—perfect for those warm summer evenings. Elevate your summer dining experience with this delightful recipe that celebrates the essence of the season.
Ingredients
- 1 cup uncooked quinoa
- 2 cups water
- 1 can chickpeas (15 ounces)
- 1 medium red onion
- 1 medium yellow bell pepper
- 1 medium cucumber
- 1 cup cherry tomatoes
- 1/2 cup kalamata olives
- 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 in a fine-mesh colander and combine with water and salt in a saucepan. Bring to a boil, then simmer for 15 minutes until water is absorbed. Let it rest for 5 minutes.
- Chop the vegetables: red onion, cucumber, yellow bell pepper, halved cherry tomatoes, and olives.
- For the dressing, whisk together olive oil, lemon juice, apple cider vinegar, chopped basil, salt, and pepper.
- In a large bowl, combine cooked quinoa with chickpeas and chopped veggies. Pour dressing over and mix well.
- Allow flavors to meld by letting the salad sit for about 10 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg