Zesty Quinoa Salad With Lemon Vinaigrette (Edit recipe)

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This Zesty Quinoa Salad is bright, fresh, and full of texture. It’s made with quinoa, chickpeas, vegetables, and creamy avocado, all tossed in a lemony vinaigrette with fresh herbs and salty feta. It’s gluten-free, packed with protein, and perfect for meal prep or entertaining.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

19

Serves: 4

Ingredients

1 cup Quinoa, uncooked
14 oz Chickpeas, 1 can, drained and rinsed
1 cup Tomato, Cherry, halved
1 cup Cucumber, quartered, seedless or Persian preferred
1 Avocado, whole, diced
.333 cup Red Onion, diced
.25 cup Feta Cheese, crumbled
.25 cup Mint Leaves, fresh chopped
2 Pumpkin Seeds, roasted and salted
2 Almonds, sliced
.5 Artichokes, 1/2 can, quartered
.25 cup Kalamata Olives, halved

Dressing

.25 cup Extra Virgin Olive Oil
1.5 Lemon Juice, preferably, fresh
1 Lemon, whole, zested
1 tsp Oregano, Dried
1 tsp Kosher Salt
.25 tsp Black Pepper

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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 the quinoa. In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and let it cool. Can be prepared in advance and stored in the refrigerator. (note - consider cooking the quinoa in vegetable or chicken broth instead of water to increase flavor.)
Prepare the dressing. In a small bowl or glass measuring cup, whisk the olive oil, lemon juice, lemon zest, oregano, salt, and pepper. Set aside.
In a large mixing bowl, combine the cooked and cooled quinoa, chickpeas, tomatoes, cucumber, avocado, onion, feta cheese, mint, pumpkin seeds, almonds, artichokes, and kalamata olives.
Pour the lemon vinaigrette dressing over the salad and toss gently to combine.

Notes

Serve cold or at room temperature. Store in the refrigerator for up to three days. This salad is best when allowed to sit for thirty minutes before serving as it allows the flavors to combine, but is still good when served immediately. I prefer to cook the quinoa in either vegetable broth or chicken broth to increase the flavor. Feel free to add in a protein of choice and make this a main course meal!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	697
Fat:	30 g
Carbohydrates:	90 g
Protein:	24 g
Cholesterol:	8 g
Sodium:	709 mg
Fiber:	19 g
Sugars:	10 g
Sugar Alcohol:	0 g
Calculated per serving.