Quinoa Salad
Prep time
Cook time
Total time
This great one-dish-meal salad is loaded with protein and vegetables. The nutty, earthy flavor of the quinoa combines well with the chickpeas and the zesty dressing to satisfy your taste buds.
Servings: 6 cups
  • 2 cups red quinoa
  • 4 cups water
  • 1 (15-oz.) can chickpeas, drained
  • 1 medium red onion, chopped ([1/2] cup)
  • 3 TB. fresh mint leaves, finely chopped
  • [1/4] cup extra-virgin olive oil
  • 3 TB. fresh lemon juice
  • [1/2] tsp. salt
  • [1/2] tsp. fresh ground black pepper
  1. In a medium saucepan over medium-high heat, bring red quinoa and water to a boil. Cover, reduce heat to low, and cook for 20 minutes or until water is absorbed and quinoa is tender. Let cool.
  2. In a large bowl, add quinoa, chickpeas, red onion, and mint.
  3. In a small bowl, whisk together extra-virgin olive oil, lemon juice, salt, and black pepper.
  4. Pour dressing over quinoa mixture, and stir well to combine.
  5. Serve immediately, or refrigerate and enjoy for up to 2 or 3 days.
Tasty Tip
Unlike salads with a leafy base, this quinoa-based salad holds up to a citrus dressing. I like making the salad ahead of time and then enjoying it for a few days later. Just keep it covered and refrigerated, and the flavor will continue to get better over time.
Nutrition Information
Serving size: 2 cups Calories: 468 Fat: 22g Saturated fat: 3g Carbohydrates: 58g Sodium: 758mg Fiber: 10g Protein: 12g Cholesterol: 0mg
Recipe by DedeMed.com at https://dedemed.com/mediterranean/quinoa-salad-recipe/