Quinoa Mediterranean Salad
Quinoa Mediterranean Salad is a quick Mediterranean salad: about 25 minutes from start to finish, for 4 servings. The main ingredients are quinoa, cherry tomatoes and cucumber. The cooking is mostly simmering. It is gluten-free, dairy-free and vegan. It is on the lighter side, at about 320 calories and 12 g of protein per serving.
- Total time
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 320 kcal
Save this recipe in Buttter
It is in the Healthy & Light cookbook in the app. Scale the servings, cook it step by step in cook mode, and send the ingredients to your shopping list.
Ingredients
For 4 servings
- 200 gquinoa
- 200 gcherry tomatoes
- 1cucumber
- 1red onion
- 240 gchickpeas
- 80 gKalamata olives
- 3 tbspextra virgin olive oil
- 2 tbspred wine vinegar
- 1 handfulfresh parsley
Instructions
- Rinse quinoa under cold water. Cook in 400ml of water, bring to a boil, then reduce heat and simmer covered for 15 minutes until water is absorbed. Fluff with a fork and let cool.
- Halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. Drain and rinse the chickpeas. Halve the olives.
- Whisk together the olive oil and red wine vinegar to make the dressing.
- Combine cooled quinoa with all the chopped vegetables, chickpeas, and olives. Pour the dressing over and toss well. Garnish with chopped parsley.
Nutrition per serving
- Calories
- 320 kcal
- Protein
- 12 g
- Fat
- 14 g
- Carbs
- 38 g
Approximate values for one serving.
About this recipe
- Cuisine: Mediterranean
- Dish type: Salad
- Diet: gluten-free, dairy-free, vegan
- In cookbook: Healthy & Light
