Mediterranean Quinoa Salad
A protein-rich salad with Mediterranean flavors that stays fresh for up to 4 days in the fridge.
Ingredients
- 500 g cooked quinoa approximately 200 g raw
- 240 g chickpeas drained weight, or a 400g can
- 1 cucumber diced
- 200 g cherry tomatoes cut in half
- 150 g feta cheese crumbled
- 80 g Kalamata olives pitted and sliced
Lemon-herb dressing : 3 c. à soupe de jus de citron, 5 c. à soupe d’huile d’olive,1 gousse d’ail râpée, 1 c. à café d’origan séché, Sel et poivre au goût
Instructions
- Cook the quinoaRinse quinoa under cold water. Cook according to package instructions (usually about 15 minutes). Let it cool completely.
- Prepare the vegetables and other ingredientsDrain and rinse chickpeas.Dice the cucumber.Cut cherry tomatoes in halves.Crumble the feta cheese.Slice Kalamata olives.
- Make the lemon-herb dressingIn a small bowl, mix together lemon juice, olive oil, garlic, dried herbs (like oregano), salt, and pepper to taste.
- Combine the saladIn a large bowl, add the cooked quinoa, chickpeas, cucumber, cherry tomatoes, olives, and feta cheese. Toss gently to combine.
- Prep tipStore dressing separately and add just before eating to keep ingredients crisp.
- Store the saladKeep the salad in an airtight container in the fridge. It stays fresh for up to 4 days.