Description
Fresh Mediterranean Quinoa Salad with spinach, chickpeas, cucumber, tomatoes, feta, olives, and a tangy lemon herb dressing. This vegetarian and gluten-free salad works well as a light lunch, side dish, or meal prep recipe.
Ingredients
2 cups chopped spinach
1 (15-ounce) can chickpeas, drained and rinsed
2 cups Persian cucumber, sliced and quartered
1 cup grape tomatoes, halved
3/4 cup chopped red onion
1 tablespoon chopped fresh parsley
2 cups cooked quinoa, cooled
1 cup crumbled feta cheese
20 green olives, thinly sliced
1 tablespoon agave syrup or honey
1/2 tablespoon Dijon mustard
2 tablespoons red wine vinegar
1/2 cup olive oil
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Juice of 1 lemon
Instructions
1. Whisk together the olive oil, red wine vinegar, lemon juice, agave or honey, Dijon mustard, oregano, salt, and black pepper until smooth.
2. In a large bowl, combine the spinach, chickpeas, cucumber, tomatoes, red onion, parsley, cooked quinoa, feta, and olives.
3. Pour the dressing over the salad and gently toss until everything is evenly coated.
4. Serve immediately or chill before serving for better flavor.
Notes
Allow the quinoa to cool completely before mixing to keep the vegetables crisp and the cheese from softening.
Taste and adjust seasoning before serving if needed.
The salad can be served immediately but develops better flavor after chilling.
Honey may be used instead of agave.
Store covered in the refrigerator for several days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 523
- Fat: 34 g
- Carbohydrates: 46 g
- Protein: 11 g