Mediterranean Quinoa Salad (Edit recipe)

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Quinoa, cucumber, cherry tomatoes, chickpeas and a lot of chopped dill, dressed in nothing but lemon juice and olive oil. The feta is optional, so it works vegan by leaving one line off the list. Let the quinoa cool before the vegetables go in. Added warm, the cucumber goes soft and the whole bowl weeps by the next day.

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PREP TIME

15 minutes

COOK TIME

15 minutes

INGREDIENTS

11

Serves: 6

Ingredients

1 cup Quinoa, uncooked
2 cups Water
2 cups Cucumber, peeled and diced
1 cup Cherry Tomatoes, quartered
1/3 cup Feta Cheese, crumbled (omit if vegan)
15 oz Chickpeas, 1 can, rinsed and drained
1 bunch Fresh Dill, rinsed and chopped finely
1/4 cup Lemon Juice, lemon vinaigrette
3 Tbsp Extra Virgin Olive Oil, 3-4 tbsp; lemon vinaigrette
1/2 tsp Salt, to taste
1/4 tsp Black Pepper, to taste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Rinse quinoa and cook according to package instructions.
Once cooled, add quinoa to a large bowl.
Mix in all ingredients for the salad.
In a small bowl, whisk together the lemon vinaigrette ingredients and taste before pouring. Adjust to your liking, adding more lemon or salt and pepper. Pour over quinoa salad, tossing gently. Enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	429
Fat:	16 g
Carbohydrates:	59 g
Protein:	17 g
Cholesterol:	7 g
Sodium:	352 mg
Fiber:	12 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.