Description
Experience the vibrant flavors of summer with our Mediterranean Quinoa Salad, a standout dish among 50+ easy summer dinners. This refreshing salad is not only quick to prepare in just 30 minutes but also packed with nutritious ingredients like protein-rich quinoa and chickpeas. With seasonal vegetables such as tomatoes, cucumbers, and bell peppers, every bite bursts with freshness. Whether served as a main dish or a versatile side at your next gathering, this salad is perfect for warm evenings. Plus, it can be made ahead of time and enjoyed chilled, making it an ideal choice for busy days.
Ingredients
Scale
- 1 cup uncooked quinoa
- 2 cups water
- 1 can chickpeas (15 ounces), rinsed and drained
- 1 medium red onion, chopped
- 1 medium yellow bell pepper, chopped
- 1 medium cucumber, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup kalamata olives, halved
- 2 tbsp extra-virgin olive oil
- The juice of 1 large lemon
- 2 tbsp apple cider vinegar
- Salt and pepper to taste
- 1/2 cup basil leaves
Instructions
- Rinse quinoa in a fine-mesh colander.
- In a medium saucepan, combine rinsed quinoa with water and salt; bring to a boil. Reduce heat and simmer for about 15 minutes until water is absorbed. Let rest covered for 5 minutes.
- While the quinoa cools, chop the vegetables.
- For the dressing, whisk together olive oil, lemon juice, apple cider vinegar, salt, pepper, and chopped basil.
- In a large mixing bowl, combine cooled quinoa with chickpeas and chopped vegetables; drizzle dressing over top and mix well.
- Allow to rest for at least 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg