Mediterranean Quinoa Salad
Dive into a bowl of Mediterranean quinoa salad for lunch or dinner. It's the perfect quick and easy summer meal you can prepare in less than 20 minutes!
Servings: 6
Calories: 51kcal
Ingredients
Quinoa Salad
- 2 cup cooked red quinoa (⅔ cup dry)
- ½ cup diced red onion
- 1 15 ounce can chickpeas, drained
- 1 English cucumber diced
- 1 cup Grape tomatoes, cut in half
- ½ cup Red bell pepper, diced
- ¼ cup Orange bell pepper, diced
- ¼ cup Kalamata olives, chopped
- 2 Tablespoons Capers
- ½ cup Red cabbage, chopped
- ½ cup Tofu feta cheese
Dressing
- ½ cup Red wine vinegar
- 2 Tablespoons Dijon mustard
- ½ lemon juiced
- 3 Tablespoons Parsley, chopped
- 2 Tablespoons Mint, chopped
Notes
- Cook quinoa in advance and refrigerate to expedite cooling.
- Use a vegetable chopper to cut vegetables uniformly for a chopped salad texture.
- Dress the salad in advance, so the flavors enhance while chilling in the refrigerator.
- Do not add quinoa to the salad until it is cool.
- Serve this salad as an entree, lunch or side dish.
Nutrition
Calories: 51kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 227mg | Potassium: 118mg | Fiber: 1g | Sugar: 2g | Vitamin A: 385IU | Vitamin C: 12mg | Calcium: 23mg | Iron: 1mg