Make this protein-packed, gluten-free quinoa salad featuring chickpeas, fresh vegetables, and a bright lemon dressing. It is a healthy dish perfect for lunch or as a side dish.
Author:cookingbycarla
Prep Time:15 min
Cook Time:15 min
Total Time:30 min
Yield:4 servings 1x
Category:Lunch
Method:No Cook/Assembly
Cuisine:Mediterranean
Diet:Vegetarian
Ingredients
Scale
1 cup dry quinoa
2 cups water or vegetable broth
1 (15-ounce) can chickpeas, rinsed and drained
1 cup cherry tomatoes, halved
1 large cucumber, diced
1/2 cup Kalamata olives, halved
1/2 cup crumbled feta cheese (optional)
1/4 cup fresh parsley, chopped
For the Lemon Vinaigrette:
1/4 cup olive oil
3 tablespoons fresh lemon juice
1 clove garlic, minced
1 teaspoon dried oregano
Salt and black pepper to taste
Instructions
Rinse the quinoa well under cold water. Combine the rinsed quinoa and water or broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork and let it cool completely.
While the quinoa cools, prepare the vinaigrette. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper until combined.
In a large bowl, combine the cooled quinoa, rinsed chickpeas, halved cherry tomatoes, diced cucumber, Kalamata olives, and chopped parsley.
Pour the lemon vinaigrette over the quinoa and vegetable mixture. Toss gently to coat everything evenly.
If using, gently fold in the crumbled feta cheese.
For best flavor, cover the salad and refrigerate for at least 30 minutes before serving. This salad is excellent for **quinoa salad meal prep** and tastes better the next day.
Notes
To make this recipe **vegan quinoa salad**, omit the feta cheese or use a dairy-free alternative.
This recipe is naturally **gluten free quinoa salad**.
For a **high protein salads** boost, add 1/2 cup of toasted slivered almonds or sunflower seeds.