Description
A bright, protein-packed salad featuring fluffy white quinoa, hearty chickpeas, cherry tomatoes, cucumber, kalamata olives, and crumbled feta, all tossed in a simple extra virgin olive oil and fresh lemon vinaigrette. Ready in 30 minutes, naturally gluten-free, and perfect for meal prep, potlucks, and healthy everyday eating.
Ingredients
For the Salad:
- 1 cup (185g) white quinoa, dry
- 2 cups (480ml) water or vegetable broth
- 1 can (425g) chickpeas, drained and rinsed
- 1 cup (150g) cherry tomatoes, halved
- 1 cup (150g) English cucumber, diced, skin on
- ¼ cup (40g) red onion, thinly sliced into slivers
- ½ cup (75g) kalamata olives, pitted and halved
- ½ cup (75g) feta cheese, crumbled
- ¼ cup (15g) fresh parsley, finely chopped
For the Lemon Vinaigrette:
- ¼ cup (60ml) extra virgin olive oil
- 2 tablespoons (30ml) fresh lemon juice
- ½ teaspoon (3g) sea salt
- ¼ teaspoon (1g) cracked black pepper
Instructions
- Rinse the quinoa thoroughly under cold running water. Add to a medium saucepan with the water or vegetable broth and bring to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 12–15 minutes until all the liquid is absorbed. Remove from heat, keep covered for 5 minutes, then fluff with a fork. Spread onto a large plate or baking sheet to cool completely.
- While the quinoa cools, prepare all the vegetables — halve the cherry tomatoes, dice the cucumber, slice the red onion into thin slivers, and halve the kalamata olives.
- In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, sea salt, and cracked black pepper until well combined.
- In a large mixing bowl, combine the cooled quinoa, chickpeas, cherry tomatoes, cucumber, red onion, olives, and fresh parsley.
- Pour the lemon vinaigrette over the salad and toss thoroughly until everything is evenly coated.
- Add the crumbled feta on top and fold in gently to avoid breaking it up too much.
- Taste and adjust seasoning with extra lemon juice, salt, or pepper as needed. Serve immediately or refrigerate until ready to eat.
Notes
- Cook the quinoa in vegetable broth instead of water for a richer, more savory base that complements the Mediterranean flavors beautifully.
- Cool the quinoa completely before assembling — warm quinoa will wilt the vegetables and make the salad soggy.
- Add the feta last and fold gently to keep the crumbles intact for the best presentation and texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes