Cooked - Mediterranean Quinoa Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Mediterranean Quinoa Salad

10.0

3½ cups chicken stock (salted, to cook the quinoa in)

2 cups quinoa

1 red bell pepper (chopped)

1 orange bell pepper (chopped)

½ cup cucumbers (chopped)

⅓ cup red onion (finely chopped)

1 can chickpeas (540mL) (rinsed & pat to dry)

⅓ cup sun-dried tomatoes (chopped)

⅓ cup kalamata olives (chopped)

1 cup feta (crumbled)

1 tbsp lemon zest (optional, garnish)

¼ cup olive oil (extra virgin)

¼ cup sun-dried tomato oil

2 tbsp kalamata olive juice

1 tbsp red wine vinegar

½ lemon (juiced)

1 large garlic clove (minced)

¼ cup fresh parsley (finely chopped)

½ tsp salt

½ tsp pepper

1 tsp dried oregano

½ tsp onion powder

Begin by preparing the quinoa according to package instructions. Instead of using water to cook the quinoa, replace with chicken stock. Follow the same water ratio outlined on the packaging.
Once cooked, add the quinoa to a large bowl and let come to room temperature.
In the meantime, chop the peppers, cucumber, red onion, sun-dried tomatoes, olives, and feta. Set aside until ready to assemble.
Prepare the dressing by combining all of the ingredients in a medium sized bowl mixing until well combined. Taste for any additional seasonings.
Add all ingredients to the quinoa, including the can of chickpeas, and pour over the dressing.
Gently toss to combine and garnish with lemon zest.
Let chill in the fridge for at least 30 minutes.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 11 weeks ago

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