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Mediterranean Quinoa Salad (Make-Ahead, 10 g Fiber)

Mediterranean Quinoa Salad

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Fluffy quinoa tossed with cucumber, tomatoes, chickpeas, olives, feta and a lemon-oregano dressing. A make-ahead salad that gets better in the fridge and works as a side or a lunch.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mediterranean
Calories: 435
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup dry quinoa rinsed
  • 2 cups water
  • 15 oz canned chickpeas 1 can, drained and rinsed
  • 1 cucumber diced
  • 2 cups cherry tomatoes halved
  • 1/2 cup kalamata olives halved
  • 1/3 cup crumbled feta cheese
  • 1/4 red onion finely diced
  • 1/4 cup fresh parsley chopped
  • 3 tablespoons extra virgin olive oil
  • 1 lemon juiced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

  1. Combine the quinoa and water in a pot. Bring to a boil, cover, reduce to low and simmer 15 minutes. Rest 5 minutes off the heat, then fluff and cool.
  2. Whisk the olive oil, lemon juice, oregano, salt and pepper in a small bowl.
  3. In a large bowl, combine the cooled quinoa, chickpeas, cucumber, tomatoes, olives, red onion and parsley.
  4. Pour the dressing over and toss well.
  5. Fold in the feta last and taste for salt and lemon.

Nutrition

Calories: 435kcalCarbohydrates: 50.8gProtein: 14.8gFat: 20.7gSaturated Fat: 4gCholesterol: 11.1mgSodium: 1012.9mgPotassium: 741.5mgFiber: 10.3gSugar: 4gVitamin C: 39.3mgCalcium: 164.4mgIron: 4.6mg

Notes

Keeps 4 days refrigerated and travels well, making it ideal for lunches and potlucks. Add grilled chicken or the salsa chicken from this site for a bigger protein hit. Nutrition is calculated per serving from the listed ingredients and may vary with brands and substitutions.

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