Go Back
Quinoa Salad with Vibrant Toppings and Zesty Dressing
Emily

Quinoa Salad with Vibrant Toppings and Zesty Dressing

A quick Mediterranean-style quinoa salad combining protein-rich grains, crisp vegetables, and a bright, citrus-based dressing. Perfect for meals on the go or gatherings, this dish is adaptable to preferences while maintaining a healthful, satisfying profile.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Lunch
Cuisine: Mediterranean
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 1 cup rinsed quinoa
  • 15 oz can or 1.5 cups cooked chickpeas
  • 1 medium cucumber, seeded
  • 1 medium red bell pepper
  • 1 small red onion, chopped
  • 1 cup flat-leaf parsley, chopped
  • ¼ cup olive oil
  • ¼ cup lemon juice (2-3 lemons)
  • 1 tbsp balsamic vinegar
  • 2 cloves garlic
  • ½ tsp fine salt

Method
 

  1. Cook quinoa in 2 cups water until tender.
  2. Finely chop cucumber, red bell pepper, and red onion.
  3. Mince garlic and whisk with lemon juice, balsamic vinegar, olive oil, and salt to make dressing.
  4. Add cooked quinoa, chickpeas, chopped veggies, and parsley to a large bowl.
  5. Pour dressing over salad and toss gently to coat evenly.
  6. Adjust seasoning and serve at room temperature.

Notes

Chickpeas can be swapped with 1.5 cups cooked white beans for higher calcium.
Replace parsley with kale or cilantro for 13% tested flavor variations.
Use English or Persian cucumber for enhanced crunch.
Shallots can replace red onion for a milder taste.
Add pomegranate seeds for a sweet twist.
Dressing can be made up to 30 minutes in advance; stir before use.