Healthy Quinoa Salad

Healthy Quinoa Salad

seasonedbysarahh

Easy and healthy, this quinoa salad is the perfect meal to prep for weekday lunches!

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Main Course, Salad, Side Dish

Cuisine Mediterranean

Servings 4

Ingredients

  

• 1 cup uncooked quinoa
• 2 cups water
• 1 can (15 ounces) chickpeas drained and rinsed
• 1 english cucumber chopped
• 1 red bell pepper chopped
• 3/4 cup red onion chopped
• 1 cup cherry tomatoes halved
• 3/4 cup feta cheese
• 1 cup flat-leaf parsley finely chopped

For the Vinaigrette

• 1/4 cup extra virgin olive oil
• 1/4 cup lemon juice 2-3 lemons
• 1 Tablespoon red wine vinegar
• 2 cloves garlic minced
• 1/2 teaspoon kosher salt
• freshly ground black pepper

Instructions

 

• Cook the Quinoa: Rinse quinoa and combine with water in a medium saucepan. Bring to a boil over medium-high heat, then decrease to maintain a gentle simmer. Cook about 15 minutes, until quinoa has absorbed all of the water. Remove from heat, cover, and let rest for 5 minutes. Then fluff with a fork.
• While the quinoa cooks: In a large serving bowl, combine with chickpeas, cucumber, bell pepper, red onion, tomatoes, feta and parsley.
• In a small bowl, whisk to combine the olive oil, lemon juice, vinegar, garlic, salt and pepper.
• Add cooked quinoa to the large serving bowl, and pour dressing over the top to absorb into the quina. Toss until the mixture is thoroughly combined. Season to taste with extra salt and pepper, if needed.
• Place in the refrigerator to cool before serving. This salad gets better the longer it rests!

Notes

Feel free to mix things up and try different veggies and ingredients in your salad!

Keyword healthy, lunch, quinoa, salad, side dish

Healthy Quinoa Salad
1 cup uncooked quinoa
2 cups of water
1 can (14-15 ounces) chickpeas, drained and rinsed1 cup cherry tomatoes, halved
¾ cup feta cheese
1 cup flat-leaf parsley, finely chopped
For the vinaigrette:
¼ cup extra virgin olive oil
¼ cup lemon juice (2-3 lemons)
1 Tablespoon red wine vinegar
2 cloves of garlic, minced
½ teaspoon kosher salt
Freshly ground black pepper

Cook the Quinoa: Rinse quinoa and combine with water in a medium saucepan. Bring to a boil over medium-high heat, then decrease to maintain a gentle simmer. Cook about 15 minutes, until quinoa has absorbed all of the water. Remove from heat, cover, and let rest for 5 minutes. Then fluff with a fork.
While the quinoa cooks: In a large serving bowl, combine with chickpeas, cucumber, bell pepper, red onion, tomatoes, feta and parsley.
In a small bowl, whisk to combine the olive oil, lemon juice, vinegar, garlic, salt and pepper.
Add cooked quinoa to the large serving bowl, and pour dressing over the top to absorb into the quina. Toss until the mixture is thoroughly combined. Season to taste with extra salt and pepper, if needed.
Place in the refrigerator to cool before serving. This salad gets better the longer it rests!