This healthy Greek Quinoa Salad is an easy make-ahead vegetarian side dish that is ready to rock your plate!
Chickpeas and quinoa are a match made in heaven.
Both offer up amazing texture and shine with every sort of dressing/seasoning combo under the sun.
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This magnificent Mediterranean-style salad is the ideal addition to any weeknight dinner or lunch.
My OCD tendencies tell me that the next time I make it, I should definitely add better images because the ones here don't do this quinoa's utter awesomeness justice.
It's SO. FLIPPING. GOOD.
I'm in quinoa salad paradise over here thanks to the abundance of fresh vegetables, fluffy quinoa, and delicious dressing!
DRESS IT UP!
I chose a simple whisk-and-pour Greek dressing for the dressing.
Grab your favorite olive oil (avocado works wonderfully, too), and squeeze a lemon for juice. Season with salt, pepper, and dried oregano leaves after adding a little apple cider vinegar to brighten the dish and a clove of garlic to enhance the flavor.
You can either combine everything in a small dish and whisk it together, or you can put everything in a mason jar and shake it. BAM! Now that you have a delicious dressing, you can make a Greek quinoa salad.
DELICIOUS VEGETARIAN QUINOA SALAD
This delicious quinoa salad is vegetarian and gluten-free as written.
Want a vegan alternative? To proceed, simply omit the optional feta.
Make this salad in advance to enjoy throughout the week because it is so fantastically meal prep easy.
As a side dish, you may serve it alongside your preferred protein, a veggie burger, or a sandwich, or you can simply pile it high on your plate and eat it all by yourself.
INGREDIENTS
½ cup dry quinoa
¾ cup water
salt and pepper to taste
1 can chickpeas (15 oz) drained and rinsed
1 cup chopped tomatoes
1 cup diced red bell pepper
1 cup diced + peeled English cucumber
½ cup crumbled feta (skip if vegan)
¼-⅓ cup minced red onion
2-4 TBSP fresh chopped parsley (optional but tasty!)
LEMONY GREEK DRESSING
1 lemon , juiced
3 TBSP extra virgin olive oil
1 tsp apple cider vinegar (or red wine vinegar)
1 clove garlic , smashed and minced
¼ tsp dried oregano leaves
¼ tsp salt
¼ tsp black pepper
INSTRUCTIONS
First, rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water, stirring often. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
Once your quinoa is ready, fluff with a fork and season with salt and pepper, to taste. Transfer to a medium bowl to cool.
While the quinoa cooks, chop all your veggies and make the dressing.
To make the salad dressing, whisk together all the ingredients in a small bowl or add to a mason jar (with a tight fitting lid) and shake well.
Combine cooled quinoa with chopped veggies, optional parsley, and dressing. Mix well. Top with crumbled feta and enjoy!
You can dive in right away or chill before serving. I love it both ways! If meal prepping, pop it in the fridge and dive in when your'e ready. The dressing will soak into the salad and amplify the flavor even more. Enjoy!
NOTES Recipe yields 4 side salads or 2 large quinoa bowls. Nutrition Facts below are estimated for salad with dressing using an online recipe nutrition calculator. Adjust as needed and enjoy
NUTRITION
Calories: 256kcal, Carbohydrates: 23g, Protein: 7g, Fat: 16g, Saturated Fat: 4g, Cholesterol: 17mg, Sodium: 447mg, Potassium: 398mg, Fiber: 4g, Sugar: 5g, Vitamin A: 1343IU, Vitamin C: 68mg, Calcium: 135mg, Iron: 2mg
If you get a chance to try this Greek Quinoa Salad, let me know!
So that I can celebrate your masterpiece with a happy dance, leave some love in the Pinterest comments. I'm eager to see what you come up with!
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