Name: Mediterranean Quinoa Salad with Chickpeas and Feta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1.5 cups Dry Quinoa; 3 cups Vegetable Broth; 30 oz Canned Chickpeas, drained and rinsed; 1 large English Cucumber, diced; 1.5 cups Cherry Tomatoes, halved; 1 cup Feta Cheese, crumbled; 0.5 cup Kalamata Olives, pitted and sliced; 0.25 cup Extra Virgin Olive Oil; 3 tbsp Fresh Lemon Juice; 0.5 cup Fresh Parsley, chopped; 1 tsp Dried Oregano

"This vibrant salad combines fluffy quinoa with a zesty lemon-herb vinaigrette, crunchy cucumbers, and creamy Greek feta for a perfect balance of textures. It is a nutrition-packed main dish that stays fresh for days, making it the ultimate choice for healthy weekday lunches."

Ingredients

Qty	Item
1.5 cups 270 g	Dry Quinoa
3 cups 710 ml	Vegetable Broth
30 oz 850 g	Canned Chickpeas, drained and rinsed
1 large 300 g	English Cucumber, diced
1.5 cups 225 g	Cherry Tomatoes, halved
1 cup 150 g	Feta Cheese, crumbled
0.5 cup 65 g	Kalamata Olives, pitted and sliced
0.25 cup 60 ml	Extra Virgin Olive Oil
3 tbsp 45 ml	Fresh Lemon Juice
0.5 cup 30 g	Fresh Parsley, chopped
1 tsp 2 g	Dried Oregano

How to Make Mediterranean Quinoa Salad with Chickpeas and Feta

Thoroughly rinse the quinoa in a fine-mesh strainer under cold water to remove the natural bitter coating (saponin).

In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until all liquid is absorbed.

Remove the quinoa from heat and let it sit covered for 5 minutes. Fluff with a fork and spread it on a large plate or baking sheet to cool slightly.

While the quinoa cools, prepare the dressing by whisking together the olive oil, lemon juice, dried oregano, and a pinch of salt and pepper in a small bowl.

In a large mixing bowl, combine the cooled quinoa, chickpeas, cucumber, cherry tomatoes, olives, and fresh parsley.

Pour the dressing over the salad and toss well to ensure everything is evenly coated.

Gently fold in the crumbled feta cheese right before serving to keep the texture intact.

·
Toast the dry quinoa in the pot for 2 minutes before adding liquid to enhance its nutty flavor.
·
Use an English or Persian cucumber to avoid the excess water and seeds found in standard cucumbers.
·
For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving so the dressing can meld with the ingredients.
·
Substitute vegetable broth with water and a bouillon cube if broth isn't available for more flavor than plain water.

Frequently Asked Questions

Can I make this salad ahead of time?

Yes, this salad is excellent for meal prep! It stays fresh in an airtight container in the refrigerator for up to 4 days.

Is this recipe gluten-free?

Absolutely. Quinoa is naturally gluten-free, making this a perfect safe option for those with gluten sensitivities.

Can I substitute the feta cheese?

Yes, for a vegan version, you can use vegan feta or avocado for creaminess. If you prefer a milder taste, fresh mozzarella pearls also work well.

How do I make the quinoa fluffier?

The secret is letting the quinoa sit covered for 5 minutes after the liquid is absorbed, then fluffing it with a fork rather than a spoon.

Video Tutorials

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