Description
A vibrant and flavorful lemon herb quinoa salad packed with protein-rich chickpeas and fresh herbs, perfect for a healthy and satisfying meal any day of the week.
Ingredients
Scale
- Quinoa 1 cup uncooked rinsed
- Vegetable Broth or Water 2 cups
- Chickpeas 1 can rinsed and drained
- Fresh Parsley ½ cup finely chopped
- Fresh Mint ¼ cup finely chopped
- Fresh Dill ¼ cup finely chopped
- Green Onions 3–4 stalks thinly sliced
- Extra Virgin Olive Oil ¼ cup
- Lemon Juice ¼ cup freshly squeezed
- Lemon Zest 1 tablespoon
- Garlic 1–2 cloves minced
- Red Pepper Flakes ¼ – ½ teaspoon optional
- Sea Salt ¾ teaspoon
- Freshly Ground Black Pepper ½ teaspoon
- Cucumber ½ cup diced optional
- Cherry Tomatoes ½ cup halved optional
- Feta Cheese ¼ cup crumbled optional
- Kalamata Olives ¼ cup pitted and halved optional
Instructions
- Rinse quinoa under cold water to remove saponins.
- Cook quinoa in vegetable broth or water as per package instructions, let cool.
- In a large bowl combine cooked quinoa, chickpeas, parsley, mint, dill, and green onions.
- In a small bowl whisk together olive oil, lemon juice, lemon zest, garlic, red pepper flakes, sea salt, and black pepper.
- Pour dressing over quinoa mixture and toss to combine.
- Add optional cucumber, cherry tomatoes, feta cheese, and kalamata olives if desired.
- Adjust seasoning to taste and serve chilled or at room temperature.
Notes
- For extra flavor, allow the salad to chill for at least 30 minutes before serving
- Use fresh herbs for best taste
- This dish is great for meal prep and stays fresh for several days in the refrigerator
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg