Vegetarian Mediterranean Quinoa Salad
A bright, filling salad featuring fluffy quinoa, protein-rich chickpeas, fresh vegetables, and a lemony olive oil dressing. Perfect for leftovers and potlucks.
Ingredients
For the salad
- 1 cup quinoa (any color; rinse first)
- 2 cups water
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 each cucumber, diced
- 1/2 each red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup feta cheese, crumbled (optional) Omit or use vegan feta to make vegan.
- 1/4 cup fresh parsley, chopped
For the dressing
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- to taste Salt and pepper
Instructions
Preparation
- Rinse the quinoa under cold water in a fine-mesh sieve to remove its bitter coating.
- Combine the rinsed quinoa and 2 cups water in a medium saucepan. Bring to a gentle boil.
- Reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Turn off the heat and let rest, covered, for 5 minutes. Fluff with a fork and cool slightly.
- While the quinoa cools, prepare the vegetables: halve the tomatoes, dice the cucumber, finely chop the red onion, pit and slice the olives, and chop the parsley. Drain and rinse the chickpeas.
Mixing
- In a large mixing bowl, combine the cooled quinoa, chickpeas, tomatoes, cucumber, red onion, olives, feta (if using), and parsley.
- In a small bowl, whisk together olive oil, lemon juice, a pinch of salt, and a few grinds of black pepper until emulsified. Taste and adjust acidity or seasoning.
- Pour the dressing over the salad and toss gently to coat all ingredients evenly.
Serving
- Serve immediately at room temperature or chill for 30–60 minutes to let flavors meld.
Notes
Store in an airtight container for up to 3–4 days. The salad keeps best when the dressing is mixed in; the flavors fuse and the quinoa stays tender. Refrigerate and serve chilled for potlucks or picnics.